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Sorghum Salad with Radicchio Dish

PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 4

TOTAL TIME: Cook time: 2 hours for sorghum, 15 minutes to prep salad!

Ingredients

1 cup sorghum

3 cups vegetable broth or water, plus more if necessary

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt, preferably iodized

3 tablespoons balsamic vinegar or other vinegar (for dressing)

4 tablespoons extra-virgin olive oil (for dressing)

3 tablespoons capers, rinsed (for dressing)

1 teaspoon coriander power or seeds (for dressing)

1 clove of garlic (for dressing)

1/2 cup chopped walnuts or pecans (for salad)

1 head radicchio, torn or chopped into bite-size pieces (for salad)

1/2 cup chopped flat leaf parsley (for salad)

For the recipe in phase 2 meal plan, add 3 or 4 grilled wild-caught shrimp or 4 oz. crab meat.
Make the Sorghum

Pick through the sorghum, rinse and discard any debris.

Put the broth or water and oil in a med saucepan and bring to boil. Stir in the sorghum and return to a boil. Reduce the heat to a simmer, cover, and cook for 1 to 2 hours, stirring every 15 minutes and adding broth or water as needed to keep it from drying our or sticking to the pan. To test for doneness, stir with a fork: the sorghum is done when it is light and fluffy.

You can make the recipe ahead of time up to this point. Refrigerate or freeze the cooked sorghum, and then thaw and let it come to room temperature when you want to use it. Alternatively, finish the dish immediately if you plan to serve while the sorghum is warm.

Make the Dressing

Using a Magic Bullet blender o a mini food processor fitted with an S-blade, combine the vinegar, olive oil, capers, coriander, and garlic and process until smooth.

To Serve

Mix the prepared sorghum, nuts, radicchio, and parsley in a large bowl. Add the dressing and toss to combine. Serve on dinner plates.

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