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SORGHUM SALAD WITH MUSHROOMS AND CHICKPEAS

Ingredients for 4 people

250 g organic hulled sorghum
500 g fresh mushrooms
1 tin organic cooked chickpeas
1 small piece celery
2 cloves garlic
4 tbsp organic soy cream
1 tsp chopped parsley
Extra virgin olive oil
Salt and pepper

Legenda

qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico

Preparation

Wash the sorghum thoroughly in cold water and cook. Cooking times vary depending on whether the sorghum has previously been soaked for 2 hours (15-20 minutes), or not (40 minutes, or 15 minutes in a pressure cooker). When the sorghum is cooked, rinse under cold water to separate the grains. Meanwhile, wash and slice the mushrooms and cook for 10 minutes in a covered pan with the garlic (crushed but unpeeled, to give a milder flavour) and a little oil. There is no need to add water as the mushrooms will release it. Add the drained and rinsed chickpeas, then the finely chopped celery, and season with salt and pepper. Cook covered for 10 minutes and without a lid for a further 5 minutes. Add the soy cream and continue to cook until the sauce is fairly thick but not dry. Arrange on plates and garnish with chopped parsley. To serve the sorghum use a small mould (well-packed) to make a half-sphere, season with salt and drizzle with a little oil.

Recipe taken from the blog “Lellagourmand

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