Soaking time: Overnight

Cooking time: 45 minutes

Preparation time: 10 minutes

V

• Tabbouleh

Traditionally, tabbouleh is made with bulgur, but my version uses sorghum—an important global cereal grain. Available from Bob’s Red Mill and others, sorghum resembles bulgur or wheat berries. It is a hearty, chewy solution to meeting our daily goal of 2 to 3 servings of whole grains, but it does take a long time to cook and needs to soak overnight.

Makes 2 servings

Sorghum

• ⅛ cup uncooked whole grain sorghum, soaked overnight in water to cover
• ⅔ cup water
• ⅛ teaspoon salt

Dressing

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon agave nectar or honey
• ¼ teaspoon salt
• 1/16 teaspoon (pinch) white pepper

Add-Ins

• 2 tablespoons shelled raw pumpkin seeds or pine nuts
• 3 inches English or hothouse cucumber (unpeeled), chopped
• 1 green onion, chopped
• 6 grape or cherry tomatoes, halved
• 2 tablespoons cooked edamame or snow peas
• 2 tablespoons chopped fresh parsley, plus extra for garnish
• 2 tablespoons chopped fresh mint
• Handful of mixed greens or spinach, for serving

1. Drain the soaked sorghum and discard the water. In a heavy medium saucepan, combine the sorghum, water, and salt. Bring to a boil. Cover, reduce the heat, and simmer for 40 to 45 minutes, or until tender. Transfer to a strainer, rinse with cold water, and drain well. Set aside.

2. Make the dressing: In a screw-top jar, combine all the ingredients and shake until thoroughly blended and creamy. Set aside.

3. In a large bowl, combine the sorghum and all of the add-ins. Toss with as much of the dressing as needed to coat everything thoroughly. Let stand for 20 minutes before serving.

4. Arrange the mixed greens on a serving platter, top with the tabbouleh, garnish with parsley, and serve.

Exploring Other Ingredients: Tabbouleh is quite versatile. In place of the edamame, use other green vegetables such as steamed green beans or broccoli. To make the tabbouleh a main dish, top with a protein such as cooked seasoned shrimp, chopped chicken, or even salmon.

Per serving: 355 calories; 10g protein; 18g total fat; 8g fiber; 45g carbohydrates; 0mg cholesterol; 290mg sodium