Grain Power by Patricia Green

Author:Patricia Green
Language: eng
Format: epub
Publisher: Penguin Group US

SORGHUM PERSILLADE

SERVES 6

Inspired by French cuisine, persillade (parsley and garlic) has become a staple accompaniment for almost any meat or fish. Our sorghum version is an easy and versatile side dish that can be eaten cold or hot. Refrigerate for at least an hour or overnight for best flavor. Parsley is said to be good for detoxifying the body, aiding in proper digestion, preventing inflammation and freshening breath, and is even a good source of iron.

4 cups (1 L) water

1½ cups (375 mL) sorghum grains

1 cup (250 mL) minced fresh parsley

½ cup (125 mL) extra virgin olive oil

⅓ cup (75 mL) freshly squeezed lemon juice

1½ tsp (7 mL) lemon zest

1 tsp (5 mL) minced garlic

1 tsp (5 mL) liquid honey or pure maple syrup (optional)

¾ tsp (3 mL) salt (optional)

Freshly ground black pepper to taste

In a medium saucepan, bring the water and sorghum to a boil. Reduce to a simmer, cover and cook for 60 minutes or until sorghum is tender. Remove from the heat, drain and cool completely.

Place the cooled sorghum in a medium bowl and add the parsley, olive oil, lemon zest, lemon juice, garlic, honey (if using), salt (if using) and pepper. Refrigerate for an hour or more for best flavor.

PER SERVING: Energy 330 calories; Protein 6 g; Carbohydrates 38 g; Dietary Fiber 3 g; Fat 20 g; Sugar 0 g; Cholesterol 0 mg; Sodium 15 mg.

As an alternative, use quinoa instead, cooked in only 3 cups (750 mL) of water.

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