I realize sorghum is not your every-day grain but I love showcasing recipes to try and get it used a little more in the kitchen. The flavor isn’t big but it does provide a little warmth to a dish. I find, my usage of sorghum is more about texture. Sorghum has a similar texture to cooked wheat berries. Slightly chewy, far from mushy.
While I tend towards using roasted sweet potatoes in dishes like this, you could easily swap them for something similar. Roasted squash or rooted vegetables during the winter make a good 1:1. During the summer I like to use similar flavors with roasted sweet corn, tomatoes, and peppers.
Depending on the spice company, chipotle can get hot in fairly small quantities. However, this isn’t the easiest thing to tell. I like to take just a small taste of the powder and see how it reacts. If I find that my mouth is on fire, I might cut back a bit. If the opposite is true, I’ll usually bump the chipotle amount up to 1 teaspoon.
The other option is if you happen to have chipotle in adobo sauce, you can swap the powder for about ½ of a minced chipotle and a bit of the adobo sauce.
One of my favorite ways to have a bit of garlic flavor without being overpowering: garlic-infused oil. It’s as simple as smashing garlic, cooking it in a bit of oil, and letting it rest. Occasionally I’ll use nut-oils and infuse with garlic as well.Print
Sorghum Salad Base
1/2 cup uncooked sorghum
1/2 cup chopped cilantro
3 scallions, minced
1 medium sweet potato
1 tablespoon olive oil
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon sea salt
2 tablespoons oil
1 smashed garlic clove
Juice from 1 lime
- Heat a small pot over medium-low heat. Add the sorghum and let toast for a few minutes, shaking the pan as it toasts. The sorghum should have a slight nutty smell. Add in 1 ½ cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and let cook for about an hour. Start checking after 45 minutes. Sorghum should be tender but still chewy. Add more water as needed.
- Heat oven to 425˚F. Give the sweet potato a good scrub and cut into ½” cubes. Place on a sheet tray, optionally covered with parchment. Toss with the olive oil, spices, and salt. Roast until the sweet potato is tender and starting to brown; 30 to 40 minutes.
- While the sweet potatoes are cooking, combine the cooked sorghum with the chopped cilantro and minced scallions. Heat the olive oil in a small skillet over medium-low heat. Add the garlic and let cook until the garlic is golden. Remove from heat and let sit until ready to use.
- Once the sweet potatoes are done, add to the bowl of sorghum. Remove and pitch the garlic from the oil, then drizzle the oil over the potatoes. Squeeze the juice from one lime on top and toss until everything is well combined.
Keywords: sorghum salad, roasted sweet potatoes