Image provided by: University of Oregon Libraries; Eugene, OR
About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (April 20, 2011)
Food A surprising source of a gluten-free delight A nyone looking for delicious new ways to enjoy whole grains or bring gluten-free recipes to the table can do both at the same time, thanks to something called sorghum. Rich in fiber, sorghum has high levels of antioxidants, as well as iron, calcium, potassium, protein and polycosinol, which helps lower serum cholesterol. You can find sorghum products in some grocery stores and online. For more about sorghum, and more recipes, visit www.healthysorghum.com. Sorghum Shrimp Tabbouleh Serves 6 To cook the sorghum: 1 cup uncooked whole grain sorghum (soaked overnight in water to cover) 3/4 teaspoon sea salt, divided 3 cups water Dressing: 2 tablespoons freshly squeezed lemon juice 3 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1/8 teaspoon white pepper Vegetables: 1/4 cup shelled raw pumpkin seeds or pine nuts 1 English or hothouse cucumber, unpeeled and chopped 3 green onions, chopped 1 small red bell pepper, chopped, or 12 grape toma- toes, halved 1 small yellow bell pepper, chopped 1/2 cup cooked edamame 1/2 cup chopped seasonal fruit (figs, pears, apples, oranges, or dried cranberries) 1/2 cup chopped fresh parsley, plus extra for garnish 1/2 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1/4 cup crumbled feta cheese or queso fresco (option- al) Mixed Greens 12 cooked large whole shrimp, peeled (or more to taste) Drain soaked sorghum and discard water. In heavy medi- um saucepan, combine sorghum, 1/2 teaspoon salt, and 3 cups water. Bring to boil. Cover and reduce heat, simmer- ing for 40 to 45 minutes. Transfer to strainer and drain well. Set aside. Make dressing: In screw-top jar, shake lemon juice, oil, vinegar, remaining 1/4 teaspoon sea salt and pepper until thoroughly blended and creamy. Set aside. Toast pumpkin seeds in a skillet over medium heat, stir- ring constantly until lightly browned, about 5 minutes. Set aside. In large bowl, combine sorghum and vegetables and toss to blend. Add dressing and toss until all ingredients are well coated. Let stand for 20 minutes before serving. Arrange mixed greens on a large platter, top with tab- bouleh, arrange shrimp on top, and serve, garnished with fresh parsley. Caldwell’s, Hennessey, Goetsch & McGee Funeral Home Von D. Bailey Funeral Director 20 NE 14th Avenue Portland, OR 97232 503-232-4111 Fax 503-231-1586 von.bailey@sci-us.com page 10 The Portland Skanner April 20, 2011
