Sorghum groats with vegetables
"Sorghum groats in combination with vegetables will become a wonderful full-fledged lunch or dinner. We advise adding to the piggy bank vegans, those who adhere to the gluten-free diet and all the supporters of healthy nutrition. "
Author of the recipe: Cheryl Locke
3 cups (750 ml) of water
1 cup (200 g) of cereal sorghum
2 tomatoes, chopped
1 stalk of celery, chopped
1/2 small onion, finely chopped
1 handful of chopped cilantro or parsley (optional)
1 pepper jalapeño, chopped (or sweet pepper)
1 clove of garlic, chop
1 glass of Italian dressing for salads (or oil + vinegar)
2 tablespoons lemon juice
Preparation: 20min> Preparation: 1h> + 40min for cooling> Total time: 2h
In a saucepan pour sorghum, pour water (proportion 1: 3). Bring to a boil, reduce heat, cook under the lid for 1 hour. Groats should become soft, but do not boil over. Drain excess water and allow to stand for 10 minutes, so that the groats are cold.
Transfer to a salad bowl. Add chopped tomatoes, celery, onions, coriander, pepper, garlic. Stir, pour with dressing and lemon juice. Cover with a foil and let it sit in the refrigerator for 30 minutes.