This recipe is similar to my traditional tabouli recipe. I ordered it in a vegan café in San Luis Obispo and loved every bite. When I got home I thought about how sorghum was a wonderful gluten-free substitute for cracked wheat. The next day I bought sorghum and began to experiment with it and various herbs until I got the mix of herbs just right.
So what is sorghum? Sorghum is a gluten-free grain that has a chewy texture similar to Israeli couscous. According to an online source, sorghum is “Africa’s contribution to the small number of elite grains that supply about 85% of the world’s food energy.” Give it a try. You and your family will be glad you did.
½ cup sorghum grain (rinsed and drained)
1/3 cup sun dried tomatoes in olive oil (drained and chopped)
1 cup cherry tomatoes (halved)
½ cup cucumber (peeled and diced)
½ cup fresh basil (chopped)
½ cup fresh parsley (chopped)
4 green onions (sliced)
5 teaspoons fresh lemon juice
Salt and pepper to taste
Combine sorghum and 1½ cup water in a medium saucepan; bring water to a boil. Cover pan and reduce heat to simmer. Simmer for 1 hour or until grains are tender. Drain and transfer to a medium mixing bowl. Set aside.
Stir sun dried tomatoes into hot sorghum. Set aside to cool.
Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper to taste. Cover and refrigerate overnight for best flavor.