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Recipe posted by: The Healthy Apple

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    1 cup whole grain sorghum
    3 cups water
    Gluten-Free Rye Croutons
    4 slices Canyon Bakehouse Gluten-Free Deli Rye Style bread, cut into ½ inch cubes
    1 tablespoon extra-virgin olive oil
    Sea salt and freshly ground pepper, to taste

    Salad

    2 cups arugula
    Handful of finely chopped fresh parsley
    Handful of finely chopped fresh basil
    4 red radishes, finely diced
    ½ small red onion, finely diced
    2 tablespoons sunflower seeds, optional
    Juice of 1 large lemon
    1 tablespoon extra-virgin olive oil, plus more if needed for serving
    Pinch crushed red pepper flakes
    Pinch fresh lemon zest
    Sea salt and freshly ground pepper, to taste

    recipe_instructions)){ ?>
    1. Cook the sorghum, combine sorghum and water in a medium saucepan and bring to a boil; reduce heat and simmer for 1 hour or until tender. Remove from heat and fluff with a fork.
    2. Preheat oven to 350 degrees F.
    3. Bake cubes of bread on a rimmed baking sheet for 10-12 minutes or until golden brown and crispy. Remove from the oven and set aside.
    4. In a large bowl, combine the arugula, parsley, basil, radishes, red onion, optional sunflower seeds and cooked sorghum. Add the croutons.

    In a small bowl, whisk olive oil, crushed red pepper flakes, lemon zest, sea salt and pepper; whisk to combine. Add more oil if needed and drizzle over the arugula mixture. Toss to combine and serve immediately.

    recipe_notes)){ ?>


    recipe_ingredients)){ ?>

    Ingredients

    1 cup whole grain sorghum
    3 cups water
    Gluten-Free Rye Croutons
    4 slices Canyon Bakehouse Gluten-Free Deli Rye Style bread, cut into ½ inch cubes
    1 tablespoon extra-virgin olive oil
    Sea salt and freshly ground pepper, to taste

    Salad

    2 cups arugula
    Handful of finely chopped fresh parsley
    Handful of finely chopped fresh basil
    4 red radishes, finely diced
    ½ small red onion, finely diced
    2 tablespoons sunflower seeds, optional
    Juice of 1 large lemon
    1 tablespoon extra-virgin olive oil, plus more if needed for serving
    Pinch crushed red pepper flakes
    Pinch fresh lemon zest
    Sea salt and freshly ground pepper, to taste

    recipe_instructions)){ ?>

    Directions

    1. Cook the sorghum, combine sorghum and water in a medium saucepan and bring to a boil; reduce heat and simmer for 1 hour or until tender. Remove from heat and fluff with a fork.
    2. Preheat oven to 350 degrees F.
    3. Bake cubes of bread on a rimmed baking sheet for 10-12 minutes or until golden brown and crispy. Remove from the oven and set aside.
    4. In a large bowl, combine the arugula, parsley, basil, radishes, red onion, optional sunflower seeds and cooked sorghum. Add the croutons.

    In a small bowl, whisk olive oil, crushed red pepper flakes, lemon zest, sea salt and pepper; whisk to combine. Add more oil if needed and drizzle over the arugula mixture. Toss to combine and serve immediately.

    recipe_notes)){ ?>

    Notes

    Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

    View cooking tips

    Where To Buy

    Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

    Learn More

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