- 1 cup sorghum grain
- 1/4 teaspoon salt
- 1/2 pound green beans, ends trimmed
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1.4 teaspoon black pepper
- 2 garlic cloves, minced
- 1/4 cup toasted walnut pieces
- 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 1/2 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.
*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.