Whole grain sorghum and veggie salad

Whole grain sorghum and veggie salad

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1 person made this

About this recipe: I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Cheryl Locke

Serves: 4 

  • 700ml water
  • 225g sorghum grains
  • 2 tomatoes, chopped
  • 1 celery stick, chopped
  • 1/2 small onion, chopped
  • 10g chopped coriander, or to taste
  • 1 fresh jalapeno chilli pepper, seeded and chopped
  • 1 clove garlic, crushed
  • 225ml Italian salad dressing, or to taste
  • 2 tablespoons lemon juice

Prep:20min  ›  Cook:50min  ›  Extra time:40min cooling  ›  Ready in:1hr50min 

  1. Combine water and sorghum in a small pot. Bring to the boil; reduce heat to medium-low, cover and cook until sorghum is tender yet firm to the bite, usually about 50 to 60 minutes. Drain any excess water and cool for 10 minutes.
  2. Transfer sorghum to a large bowl. Add tomatoes, celery, onion, coriander, jalapeno and garlic; toss to combine. Stir in salad dressing and lemon juice. Cover bowl with cling film and chill before serving, about 30 minutes.


Sorghum is a cereal grain available in health food shops and online. It has the texture of pearl barley and is gluten-free. The whole grains can be popped like popcorn, cooked and added to salads and soups, or used as one element of breakfast bowls. It can also be found in flour form and used in baking.

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