Curry Carrot and Sorghum Salad

by Meg on June 25, 2013


Last week, Maddie and I took our first solo adventure and went down to the cape to visit Elise and the boys.


Awhile back Bob’s Red Mill had sent me a new mommy package with their new gf muesli(which I’ve been having for breakfast every morning) sorghum, quinoa, etc-so sweet!  When Elise invited us down I decided to bring the sorghum as I knew Elise and I could have some fun with this powerhouse grain(8 grams of fiber, 5 g of protein per serving). We decided to make the recipe on the package and boy did we make the right decision- it was awesome!


Curry Carrot Salad(Bob’s Red Mill)

1 cup Sorghum
3 cups Water
1/2 tsp Salt
1 cup Coconut Milk
3 Tbsp Rice Vinegar

2 Tbsp Curry Powder
1/2 tsp Chili Powder
2 cups shredded Carrots
1/2 cup Raisins
1/4 cup chopped Green Onion

Optional:  1 tsp. honey

Prepare sorghum according to basic cooking instructions.
Combine coconut milk, rice vinegar, curry powder and chili powder in a large bowl. Place sorghum, carrots, raisins and onions in the bowl with the dressing and toss to combine.
Serve chilled or at room temperature
Makes 4-6 servings.


Comments on this entry are closed.

Previous post:

Next post: