I am always amazed at how skewed our outlook on food can sometimes be. I remember driving through the great plains on our way to family vacations out west, staring at all the crops (because in most of the states, that's all there is to see.) When I got old enough, I started to ask questions. I knew what corn and soybeans looked like (that's ALL I grew up with) but there was always a couple crops I couldn't place. Eventually I learned that one of those crops was sorghum. Of course, if you know anything about US commercial ag, those crops weren't destined for our dinner plates but rather fodder for animals. For years I thought that's all sorghum was good for but come to find out, it's a delicious whole-grain that deserves space on your table.
Sorghum, as a grain, has a nice, lightly sweet and nutty flavor with a texture, after cooking, that is more akin to a cooked wheat berry. Sorghum grains are wonderful additions to salads, pilafs, and even as a side of their own like this green bean dish. Also, sorghum grinds into one of my favorite flours. The sweet and nutty flavor from the grain carries over, making it a stellar gluten-free flour (if you have purchased the book, I *highly* recommend the gluten-free ricotta pancakes made with sorghum flour- they are a favorite of mine.)
This side is fairly simple. Sorghum, some roasted green beans, and garlic. If you don't feel like turning on the oven, you can always toss the green beans in a tinfoil package and cook on the grill (so good!) Also, I left it out, but this side is great with a bit of crumbled goat cheese or if you want to turn this into a stellar main dish, grilled halloumi (and maybe a few chickpeas tossed in for protein.)
PrintGarlic Green Beans with Sorghum and Walnuts
- Yield: 3-4 1x
- Category: side dish
Ingredients
- 1 cup sorghum grain
- ¼ teaspoon salt
- ½ pound green beans, ends trimmed
- 1 ½ tablespoons olive oil
- ¼ teaspoon sea salt
- 1.4 teaspoon black pepper
- 2 garlic cloves, minced
- ¼ cup toasted walnut pieces
Instructions
- Rinse sorghum and place in a sauce pan with salt and enough water to cover by 2" or more. Bring to a boil, reduce to medium heat, and cook until sorghum is tender but still chewy, 45-55 minutes. If water levels get low, add more. Drain sorghum and set aside.
- Preheat oven to 400˚.
- Bring a pot of water to a boil and add green beans, blanching for 3-4 minutes. Green beans just be bright green and just tender. Drain and place in a roasting pan*. Toss with ½ tablespoon olive oil, sea salt, and black pepper. Roast until green beans start to blister, 20-25 minutes.
- In a small skillet or sauce pan, heat remaining 1 tablespoon olive oil over low heat. Add minced garlic, cooking for 30-60 seconds, just until garlic is fragrant. Remove from heat and set aside.
- After removing green beans from the oven, toss with the garlic olive oil. In a large bowl, combine green beans, sorghum, and walnuts. Serve warm.
Notes
*I left the green beans whole for the photos but if wanting to make this easier to eat, after blanching and before roasting, cut the green beans into bite size pieces.
[Disclosure: This recipe was developed and compensated by Bob's Red Mill. All opinions are my own.]
Millie l Add A Little says
Oooh really want to try out sorghum! Looks delicious!
http://youtube.com/addalittlefood
Vanessa says
I always forget about the deliciousness that is green beans. They are definitely underused in my house...I should change this asap.
Ellen - in my Red Kitchen says
I've never had sorghum but it looks like Israeli couscous which I LOVE! I need to give it a try! Thanks for sharing Erin!
TIna | Mademoiselle Gourmande says
This dish, as all of the ones you present, looks so delicious and screams my name! I love garlic beans and never had sorghum. Abour which I feel like I've missed out. I would add the goat's cheese and the chickpeas I guess and it would be a perfect meal for me. Thank you for sharing, Erin. Have a great day. 🙂
Rachael | Spache the Spatula says
How on earth have I never tried sorghum?! I feel like I've tried most grains out there, but some how this one has eluded me, and it looks and sounds so delicious!
Also, roasted green beans are one of life's greatest pleasures. Totally pinning this!
dishing up the dirt says
Erin, you have me convinced! I need to try sorghum. This simple meal sounds fabulous!
katie says
I've only had sorghum molasses/syrup and that's only because my southern husband requests it. Looking forward to trying the grain.
Joanne says
I love love love adding beans and cheese to salads like this to make them a complete meal! Also, sorghum eating is totally on my bucket list!
Becky says
Bought some sorghum today just to make this recipe 🙂
Linda says
I used this recipe for a pot luck and received many compliments. I made a few adjustments to the recipe. I cooked the sorghum in veggie stock and added 5 oz. sliced mushrooms sautéed in olive oil to the cooked sorghum. I used haricots verts which work better in the recipe then regular sized green beans. I didn't toast the nuts.
The recipe works fine when doubled and holds extremely well in a warming oven. I noticed that the flavors improved as a result of sitting in the warming oven after mixing together all the components. Overall it was a big success except next time I would increase the amount of green beans by 25 to 50%.
Hannah says
Kia ora 😊
I made this for tea tonight and it has already been requested again for next week! I added chickpeas and feta for a complete vegetarian meal and we all loved it. Thank you for sharing your genius creations.
Kia kaha x
Tea says
Thank you for this recipe.
I thought this dish ended up as more than the sum of its parts somehow. I was expecting something quite plain, but it really wasn't. I initially forgot to mix in the walnuts but then when I remembered I tried it tentatively and even thought I preferred it without! Btw, I used spelt berries as sorghum is hard to find for me, and they go here wonderfully. I used a much smaller ratio of grain:veggies, and will repeat it like that next time.
Next to a fried egg, it was a very satisfying meal. Thanks again.