Some time ago, returning from Italy, I brought back some foods that I can’t find here in the Netherlands. One of them is sorghum, a gluten-free cereal rich in vitamin B, of which I have read good things, and it seems to be an excellent alternative to millet. If you want to know more, read this article: Sorghum, properties and benefits.
But how did I come to this recipe? Since the mushroom season has started, I can now find reasonably priced, slightly exotic ones, not the porcini but the pleurotus (oyster mushrooms) and the honey fungus. I wanted to prepare a dish that could be enjoyed warm or cold, considering that the weather in some regions of Italy keeps changing. And maybe a dish also suitable for those following a vegan diet and for those intolerant to gluten. In short, a recipe to make many of my readers happy. But I also wanted a bold and flavorful taste…
And so here is the sorghum with mixed mushrooms, arugula, and sun-dried tomatoes. A combination of tasty ingredients cooked, of course, in a light way. Here at home, the Dutchman approved the final dish, despite being initially skeptical about sorghum. He said it’s really good! It indeed has a delicate taste, is filling, and seems to be very digestible. I’m happy! Let’s see how I did it…
Some other recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 1/2 cup hulled sorghum
- 14 oz mushrooms (mix of champignon, pleurotus, and honey fungus)
- 2.8 oz sun-dried tomatoes
- 1 tbsp extra virgin olive oil (3 measuring teaspoons)
- 1 clove garlic
- to taste arugula
- to taste salt
- Points per serving = 9 WW points
Tools
- Pot
- Strainer
- Pan
Steps
Soak the sun-dried tomatoes in hot water for at least ten minutes.
To prepare the sorghum, I followed the instructions on the package I purchased, but I believe it is the same for all brands. First, weigh the uncooked sorghum, remove any impurities, rinse it, and soak it in cold water for a couple of hours. Rinse again, drain, and boil it for about 30 minutes in plenty of lightly salted water. Drain and keep warm or, if you want to prepare a cold dish, let it cool: in this case, sorghum can also be prepared the day before.
While the sorghum is cooking, lightly sauté the garlic with a teaspoon of olive oil in a hot non-stick pan, and as soon as the garlic starts to sizzle, add the cleaned and chopped mushrooms. Add a little salt and let the mushrooms sauté over medium heat. When they are well cooked, you can proceed in 2 ways…
In this case, you will have just drained the sorghum, so add it to the mushrooms and mix to combine the flavors. Then add the sliced sun-dried tomatoes and a couple of handfuls of arugula. Let the arugula wilt, add the other two teaspoons of oil, and more salt if necessary.
Remove the mushrooms from the pan and let them cool. In a large plate, mix the sorghum, mushrooms, softened sun-dried tomatoes sliced into strips, arugula, and the other two teaspoons of oil. Adjust the salt if necessary.
I made the hot version and at the end of cooking, I poured everything directly from the pan into a large plate where I had already placed other fresh raw arugula. The sorghum with mixed mushrooms, arugula, and sun-dried tomatoes is not only a tasty vegan dish but also a beautiful colorful dish to bring to the table!
It is truly delicious: mushrooms, sun-dried tomatoes, and arugula go very well together, and the sorghum helps bind these vegetables without altering the taste. It’s also a dish that satisfies without being heavy. I was really happy with this purchase! Let me know in the comments below if you enjoyed it.
Bon appétit to everyone!
by Giovanna Buono
FAQ (Questions and Answers)
What can I use instead of sorghum?
You can use millet, amaranth, or quinoa, which are all gluten-free. If you have no issues digesting gluten, you can also use farro, barley, or couscous.
What protein can I use to have a complete dish?
I would use cooked chickpeas. If you want, you can also eat half a portion of this recipe and add chickpeas or other legumes to make it a complete dish with few WW points.
Which sun-dried tomatoes should I use?
Here in the Netherlands, I find 2 types of sun-dried tomatoes (not in oil): the dehydrated kind and the soft ones (often at Lidl). The dehydrated ones need to be rehydrated in hot water for at least 10 minutes. The soft ones just need to be rinsed and are ready to use.
