Chilled sorghum in lemony arugula pesto

Chilled sorghum in lemony arugula pesto

Sorghum.jpg

Current side dish obsession: chilled sorghum tossed in lemony arugula pesto! This nutritious dish can brighten up any meal with just a couple twists of the wrist. With health benefits similar to raw oats, sorghum is rich in protein, the B vitamins niacin, thiamin, and B6, and minerals like iron and manganese. I also personally find it a lot of fun to eat due to its adorable tiny ball shape. Ya I said it. I like eating tiny balls. Don’t be weird.

In the grass family, sorghum is a gluten free grain with a mild flavor making is the perfect canvas for this very addictive, lemony pesto. It’s also known as a high-energy, drought tolerant crop due to its conversion of solar energy and use of water. Next time you might make some quinoa, consider giving sorghum a chance!

This is a base recipe. Feel free to top with your favorite veggie. I’m personally a fan of some chopped heirloom tomatoes this time of year.

Ingredients: 1 cup dried sorghum, follow instructions to cook and allow to cool 1 5oz. box of organic arugula 1 medium garlic clove Zest of one whole lemon Juice of 1 lemon 2 Tbsp toasted walnuts ¼ c olive oil, plus more depending on texture Salt and pepper to taste

Directions: Place all ingredients except cooked sorghum in a food processor or blender and blend until perfectly smooth. If it is not loose enough, add more olive oil until desired consistency is reached. Drizzle over sorghum, toss, and enjoy!

Lauren-2
Lauren-2
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