Garrett McCord of Vanilla Garlic developed this recipe for us to celebrate our launch of Sorghum Grain. This salad stands up well on its own, but can be accompanied by some crusty bread to round it out. If you don’t have California Olive Ranch’s Miller’s Blend olive oil, any nice olive oil will do, but we think it gives the dish a little extra something.
Want to know more about Sorghum? Where it comes from and how it is different than other grains? Join us for a Google Plus Hangout all about Whole Grain Sorghum on 10/9 at 5 pm PST. Join us here.
Sorghum Salad with Curry-Roasted Winter Squash and Crispy Chickpeas
Calling this salad tasty is like calling a Giants’ fan loyal. This dish is boisterous, mouth-engaging, and perhaps even a bit kinky. (Curry will do that, after all.) Curried and roasted winter squash, crispy chickpeas, fresh cilantro, and furious lashings of lime juice all contribute to the nutty flavor and toothsome texture of Bob’s Red Mill whole grain sorghum. Finding a high-quality red curry paste is really important here as it’s what gives the squash the oomph of flavor. California Olive Ranch’s, Miller’s Blend olive oil has a throaty, peppery spice that allows it to not only stand up to the strong flavors, but also blend them elegantly.
- 2 ½ Tbsp + 3 Tbsp California Olive Ranch, Miller’s Blend Olive Oil, divided
- 1 heaping Tbsp Red Curry Paste
- 16 ounces peeled, seeded, and cubed Winter Squash such as Butternut or Kuri (cut into 1-inch cubes)
- 1 cup of Bob’s Red Mill Whole Grain Sorghum
- 1/3 cup Cilantro, chopped
- juice of 1 Lime
- 3 Scallions, diced
- Salt and Pepper to taste
- 1 recipe of Roasted Chickpeas (see below)
1. Preheat oven to 400°F. Whisk together the 2 ½ tablespoons of the olive oil and all of the red curry paste in a bowl. Add the cubed winter squash and toss to coat. Place on a baking sheet lined with aluminum foil or parchment paper and bake for 40 minutes. Allow to cool to room temperature.
2. While the squash is roasting prepare the sorghum. Place 1 cup of sorghum and 3 cups of water in a pot and bring to a boil. Lower heat to a simmer, cover, and cook for 50-60 minutes or until tender. Drain and set aside.
3. Toss the sorghum, squash, cilantro, scallions, lime juice, and the remaining 3 tablespoons of olive oil together in a bowl. Add salt and pepper to taste. This can be served hot, chilled, or room temperature. Garnish with the roasted chickpeas and serve immediately.
Amazing on a sorghum salad, these are also a delightful snack on their own.
- 1 can of chickpeas; drained, rinsed, and patted dry
- 1 Tbsp California Olive Ranch, Miller’s Blend Olive Oil
- ½ tsp Cumin
- ¼ tsp Cayenne Pepper
- ¼ tsp Kosher Salt
Toss together in a bowl and place on a baking sheet lined with aluminum foil or parchment paper. Bake at 400°F for 35-40 minutes or until crisp.