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.

Servings

4 servings

Prep time

10 minutes

Cook time

1 hour

Passive time

n/a

Ingredients

1 cup Sorghum Grain
3 cups Water
1 tsp Sea Salt divided
1 cup Coconut Milk canned
3 Tbsp Rice Wine Vinegar
2 Tbsp Curry Powder
1/2 tsp Chili Powder
2 tsp Sugar
2 cups Carrots slivered
1/2 cup Raisins
1/4 cup Green Onion chopped

Instructions

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.
Meanwhile, combine the coconut milk, rice vinegar, curry powder, chili powder, 1/2-tsp salt and sugar.
When sorghum is cooked and drained, add carrots, raisins and onions. Toss with dressing. Served chilled or at room temperature.