Warm sorghum salad with pickled beets
Delight in the flavors of a hearty warm sorghum salad topped with tangy pickled beets. A vibrant and satisfying culinary experience awaits.
Ingredients:
- cups sorghum, soaked overnight, drained
- sprigs thyme, marjoram, or oregano
- bay leaves
- cups vegetable stock or water
- Tbsp. plus 1 tsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
- dried guajillo chiles, halved, seeds removed
- tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- whole black peppercorns
- cup oil from Allium Confit
- cup apple cider vinegar
- Tbsp. (or more) grapeseed oil
- large bunch mustard greens (about 1 lb.), coarsely chopped
- Tbsp. cilantro leaves with tender stems
- cups mixed tender herb leaves (such as parsley, mint, and/or dill), plus more for serving
- cup Sesame Crème
- cup drained Pickled Beets
Instructions:
- Boil sorghum, thyme, bay leaves, stock, and salt in a large pot on medium heat. Lower the heat and let it simmer until sorghum becomes tender, approximately 80-90 minutes. Remove excess liquid and transfer sorghum to a big bowl. Remove thyme and bay leaves from the mixture.
- In a medium bowl, combine chiles and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Pour 2 cups of hot water over the chiles, cover the bowl, and allow it to sit for 15 minutes for the chiles to soften.
- After draining the chiles, place them in a blender; add peppercorns, allium oil, and vinegar. Blend at high speed until you obtain a smooth and bright red mixture; adjust the seasoning with salt. Pour the mixture over the sorghum, mix gently to coat. Taste and add more salt if necessary.
- Warm up oil in a large cast-iron skillet over medium-high heat. Gradually add mustard greens, allowing them to slightly wilt before adding more. Cook while stirring occasionally, and add more oil if required, until the greens are wilted and have charred spots, which should take about 4 minutes. Add the greens to the sorghum, mix well, and then add cilantro and 1½ cups of tender herbs.
- Spread Sesame Crème evenly in shallow bowls; spoon sorghum salad on top and garnish with Pickled Beets and additional tender herbs.
Summary:
- Calories: 4604 kcal
- Fat: 334 g
- Protein: 84 g
- Carbs: 383 g
- Potassium: 4530 mg
- Magnesium: 1383 mg