Gluten-free pea salad with whole grain sorghum on a plate with bbq ribs.

Gluten-free Sorghum Pea Salad

The weather is getting warmer and it’s time to start thinking about good picnic salads. For this recipe, I took a traditional pea salad and added whole grain sorghum – and bacon, of course! I also added tomatoes to make it more colorful. This was so good I could have eaten it for the whole meal! I hope you enjoy it, too.

Cooking whole grain sorghum:

  • 1 cup dry whole grain sorghum
  • 1 cup water
  • 1 cup vegetable broth

Soak whole grain sorghum in water for 3-4 hours. Drain and rinse.

Uncooked whole grain sorghum covered with water in a metal bowl.

I soaked the sorghum grains for about 4 hours so they would cook faster and be more tender.

Place soaked sorghum, water and vegetable broth in sauce pan.

8 oz package of Pacific organic vegetable stock.

I cooked the whole grain sorghum in vegetable stock to give it a richer flavor.

Bring to boil, reduce heat and simmer 45 minutes, until sorghum is tender and all liquid is absorbed.

Yields 4 cups of cooked sorghum.

Cooked whole grain sorghum in a white bowl.

Cooked sorghum ready to add to salad mixture.

Ingredients for salad:

  • 2 cups cooked whole grain sorghum
  • 1 10-oz package frozen sweet green peas
  • 6 slices bacon, fried and crumbled into bits
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 4 hard boiled eggs, chopped
  • 1 cup sharp cheddar cheese, cubed
  • 2 cups grape tomatoes, each cut in half
  • 1 cup mayonnaise
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

Soak and cook whole grain sorghum according to directions above. While sorghum is cooking, fry the bacon, cook peas and boil the eggs.

Package of frozen Cascadian Farm organic sweet peas.

The frozen peas are cooked and set aside to cool.

Cooked bacon and chopped up hard boiled eggs on a cutting board with cup of mayonnaise sitting behind.

Bacon and chopped up hard boiled eggs.

Set everything aside to cool and cut up vegetables and cheese.

Chopped onion and celery in a metal bowl.

Chopped onion and celery

Plastic measuring cup containing cubed cheddar cheese.

I like sharp cheddar cheese, but you can use any cheese that you like.

Two-cup glass measuring cup filled to brim with grape tomato halves.

Grape tomatoes sliced in half.

Chop up cooled eggs into bite-sized bits. Combine all ingredients in a large bowl.

Cooked peas added to whole grain sorghum in a white mixing bowl.

Cooked peas added to whole grain sorghum.

Pea salad mixture with tomatoes added.

All ingredients combined, except mayonnaise.

Front of jar of Hellmann's mayonnaise.

This mayo has always been gluten-free and is great in pea salad.

Finished pea salad with mayonnaise added.

Finished salad with mayonnaise added.

Cover and place in refrigerator for at least 1 hour. Serve cold. Makes 6-8 servings.

 

Milo graphic

Milo says….

I think spring is coming – the frisbies are in bloom!

 

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