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