White serving bowl containing sorghum caviar and three tortilla chips.

Sorghum Caviar

Here is another recipe from the Nebraska Grain Sorghum Board. I decided to use black-eyed peas instead of black beans to bring good luck for the new year. I also used canned green chilis, but I think it would be better with fresh jalepeños, if you can find them.

In the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. Some people say this tradition was started during the Civil War when the Union troops wouldn’t eat black-eyed peas because they were considered food for livestock. Others say eating black-eyed peas for good luck is an ancient Jewish tradition dating back to 500 CE or earlier.

No matter how you celebrate, this dish is great for holiday gatherings. I’m thinking about bringing this healthy, gluten-free snack to a Super Bowl party! This recipe makes enough for a pretty large crowd. You can eat it by itself or with tortilla chips.

Ingredients:

  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 2-3 jalapeño peppers, finely chopped (I used a can of Hatch green chilis)
  • 1 bunch green onions, thinly sliced
  • 2 cloves garlic, minced
  • 3 cups cooked whole grain sorghum
  • 1 (15-ounce) can black beans, drain & rinse (I used 2 cans black eyed peas)
  • 1 (11-ounce) can sweet yellow corn, drain & rinse (I used about 2 cups frozen corn, thawed in microwave)
  • 6 Roma tomatoes, diced
  • 1 (16-ounce) bottle gluten-free zesty Italian dressing
  • 1/4 tsp black pepper (optional)
Sorghum caviar ingredients arranged on kitchen counter.

Sorghum Caviar ingredients.

Directions:

Cook the whole grain sorghum and cool. You can find the instructions for cooking the sorghum here.

Cooked whole grain sorghum in a glass measuring cup.

Cook the whole grain sorghum first and let it cool.

Mix all ingredients in a large bowl.

White mixing bowl containing sorghum caviar mixture.

Mix everything together and chill in the refrigerator. The whole grain sorghum will absorb the flavors.

Cover and refrigerate two hours or overnight to marinate. Serve with tortilla chips.

White mixing bowl containing sorghum caviar mixture with Italian dressing bottle beside it.

This recipe makes a big bowl of sorghum caviar.

Recipe developed by Barbara Kliment, Nebraska Grain Sorghum Board.

 

Milo graphic

Milo says….

Happiness is watching the Super Bowl in Maizy’s lap!

 

Finished sorghum salad with lime dressing on a plate ready to eat.

Whole Grain Sorghum Salad with Mango, Black Beans and Avocado

Here is another recipe using whole grain sorghum. I found a new company called Wondergrain that sells whole grain sorghum online, so I decided to give them a try. Their prices seemed very reasonable. I used the pearled sorghum for this recipe, but you could you either one. The whole grain sorghum still has the bran on the outside and is a little chewier. The pearled sorghum is lighter and fluffier, more like white rice.

Two bags of Wondergrain whole grain sorghum.

This is a new brand of whole grain sorghum I’m trying.

I have swiss chard (which I LOVE) growing in my garden, so I used that instead of the cilantro called for in the original recipe.

Fresh picked swiss chard leaves laying on a kitchen towel.

I used swiss chard from my garden instead of cilantro.

The lime juice and the mango in this salad make it very sweet, refreshing and light. You could eat this salad as a meal by itself or as a side dish.

Salad ingredients on counter before chopping them up - garlic, olive oil, bag of sorghum, mango, cucumber, tomatoes, lime, onion, avacado.

Ingredients for this salad, except for the swiss chard and the beans.

Ingredients:

  • 2 cups cooked whole grain sorghum (about 3/4 cup dry)
  • 1 mango, diced
  • 1 cup of canned organic black beans, drained and rinsed
  • 1 cucumber, quartered the long way, then sliced
  • 1 cup organic cherry tomatoes, halved
  • 1/2 cup chopped white onion
  • 1/4 cup fresh swiss chard, chopped
  • 1 avocado, diced

Dressing:

  • juice from 1 lime
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • zest from 1/2 lime
  • salt and pepper, to taste

Instructions:

Bag of Wondergrain whole grain sorghum next to glass measuring cup holding sorghum grains.

I used about 3/4 cup of dry sorghum, which turned out to be about 1/2 cup too much after cooking.

Soak whole grain sorghum 2-3 hours, then cook in 2 cups of water until soft and all water is absorbed – about one hour. After it is cooked, fluff the sorghum grains with a fork and set aside to cool.

While the sorghum grains are cooling, mix the dressing in a small bowl and whisk well to combine. Mix together all of the fruit and vegetables in a large bowl.

All vegetables and fruit chopped up and mixed together in a white bowl

All vegetables and fruit chopped up and mixed together.

Once the whole grain sorghum is cooled, combine with other ingredients in large bowl. Pour the dressing over top the salad, and stir gently to evenly coat. Add salt and pepper to taste.

Sorghum salad with all ingredients mixed together in a white bowl.

Here it is after adding the cooked sorghum and the dressing.

Chill in the refrigerator for 15 minutes or more so the sorghum grains can absorb the dressing a little bit.

Adapted from Tasty Yummies – Sprouted Quinoa Salad with Mango, Black Beans and Avocado

Since I had about 1/2 cup of cooked sorghum left over I decided to try it for breakfast. I warmed it up in the microwave and then added a teaspoon of honey, a few shakes of cinnamon and some raisins and walnuts. It was really good – and filling!

Warmed up leftover sorghum in a bowl with cinnamon, honey, raisins and walnuts.

Warmed up leftover sorghum for breakfast with cinnamon, honey, raisins and walnuts.

 

Milo graphic

Milo says….

I went for a RIDE in the car with Maizy and it was SO FUN! She made the window go down and I put my head out and SNIFFED everything. The wind blew all the GOOD SMELLS right into my nose!