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.
Place soaked sorghum, water and vegetable broth in sauce pan.
Bring to boil, reduce heat and simmer 45 minutes, until sorghum is tender and all liquid is absorbed.
Yields 4 cups of cooked sorghum.
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
Soak and cook whole grain sorghum according to directions above. While sorghum is cooking, fry the bacon, cook peas and boil the eggs.
Set everything aside to cool and cut up vegetables and cheese.
Chop up cooled eggs into bite-sized bits. Combine all ingredients in a large bowl.
Cover and place in refrigerator for at least 1 hour. Serve cold. Makes 6-8 servings.
I think spring is coming – the frisbies are in bloom!