Curried Carrots and Sorghum

This salad combines chewy sorghum with savory, sweet and spicy flavors for a perfect balance of tastes and textures.  This recipe can be found on our bags of Whole Grain Sorghum.

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Servings 4-6people
Prep Time 10minutes
Cook Time 60minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 4
You:
Rate this recipe!
Servings 4-6people
Prep Time 10minutes
Cook Time 60minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Rinse, drain and pick through sorghum. Combine 3 cups water, 1 cup Sorghum and 1/2-tsp salt in a pot with a tight-fitting lid. Bring to a boil. Cover, reduce heat and let simmer until tender, about 50 – 60 minutes. Drain any excess water.
  2. Meanwhile, combine the coconut milk, rice vinegar, curry powder, chili powder, 1/2-tsp salt and sugar.
  3. When sorghum is cooked and drained, add carrots, raisins and onions. Toss with dressing. Served chilled or at room temperature.
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Recipe Comments

2 thoughts on “Curried Carrots and Sorghum

    1. recipe specialist

      Hi Cristina,
      Once your Sorghum is prepared we suggest eating it within 3-5 days. Keeping it around longer may cause it to start take on some “off” flavors or similar.

      Reply

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