Ingredients (for 4 people)
300 gr Sorgotto - white sorghum in Mulino Marello grains
Tomatoes to taste
Pitted olives to taste
Arugula to taste
Avocado to taste
Extra virgin olive oil to taste
Aromatic herbs to taste
Preparation
Rinse the sorghum and soak it in water at room temperature for a couple of hours. This step makes the grains more digestible and allows you to reduce the anti-nutrients naturally present in cereals. Drain and cook in plenty of salted water for about 30 minutes. Drain, rinse with cold water to stop cooking. Let cool. Season the sorghum grains with arugula, cherry tomatoes, olives, avocado and aromatic herbs to taste. Serve with quality extra virgin olive oil.
Curiosity
Grain salads are a must for summer. They nourish without burdening digestion, they can be kept in the refrigerator for a couple of days and indeed, the next day they are even better, they are convenient to take away with us or for guests.
Sorghum allows us to bring novelty and variety to our summer salads.
The grains are small and pleasant, the taste delicately sweet.
Sorghum cooking times are in line with those of brown rice, requiring a little more time than buckwheat. In the case of a cold salad, my recommendation is to cook this cereal in plenty of water and not by absorption, as often suggested, since this allows the grains to be lightened by starch and made more digestible.
Sorghum is a gluten-free cereal to be rediscovered as it is very nutritious. Source of complex carbohydrates, proteins and unsaturated fats, it contains minerals such as phosphorus, magnesium and iron, as well as antioxidants.
The best way to consume sorghum is to season the grains with vital, plant-based ingredients. Rocket and cherry tomatoes, as well as flavour, provide vitamin C which is important for facilitating the absorption of the iron contained in sorghum, while olives and avocado add good fats which are precious in summer for skin health.
Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com
