INSALATA DI SORGO CON FUNGHI E FAGIOLINI
Soak the sorghum in cold water for about two hours, and the mushrooms in a cup of warm water for 30 minutes.
Rinse the sorghum thoroughly under cold running water and cook it in a large pan of boiling salted water for about 15 minutes.
Drain, rinse in cold water and allow to cool. Drain the mushrooms and cut into quarters. Wash the beans, cut into small pieces and cook in boiling salted water for 10 minutes.
Drain the beans and sweat with the peeled and crushed garlic and the mushrooms.
Cook for about 15 minutes on a low heat, adding a little of the cooking water from the beans if necessary.
Remove the garlic clove and leave the mixture to cool.
Place the sorghum in a large serving bowl, add the mushrooms and beans, drizzle with olive oil and sprinkle with chopped parsley and salt.
This dish is ideal for a tasty and appetising first course.
Recipe taken from blog: laraparossa