Some time ago, returning from Italy, I brought back some foods that I can’t find here in the Netherlands. One of these is sorghum, a gluten-free cereal rich in B vitamins, which I’ve read good things about and that seems like an excellent alternative to millet. If you want to know more, read this article: Sorghum, properties and benefits.
How did I come to this recipe? Now that the mushroom season has started, I can find some of the more unusual varieties at a good price — not porcini but pleurotus (oyster mushrooms) and chiodini.
I wanted to prepare a dish that could be enjoyed warm or cold, since the weather in some regions of Italy keeps changing. And maybe a dish suitable for those following a vegan diet and for those who are gluten intolerant. In short, a recipe to please many of my readers. But I also wanted a strong, savory flavor.
So here is the sorghum with mixed mushrooms, arugula and sun-dried tomatoes. A combination of flavorful ingredients cooked in a light way. At home the Dutch partner approved the final dish, even though he was initially skeptical about sorghum. He said it’s really good! It has a delicate taste, it’s filling and seems very digestible. I’m happy! Let’s see how I made it…
Some other gluten-free recipes you might be interested in:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 2/3 cup hulled sorghum
- 14 oz mushrooms (mixed: champignon (button/cremini), pleurotus (oyster) and chiodini)
- 3 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 bought, but I believe it’s the same for all brands.
First weigh the sorghum dry, 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 that case you can also prepare the sorghum the day before.
While the sorghum cooks, lightly sauté the garlic with one teaspoon of olive oil in a hot nonstick pan and as soon as the garlic starts to sizzle add the cleaned and chopped mushrooms.
Add a pinch of salt and let the mushrooms brown over medium heat. When they are well cooked you can proceed in 2 ways…
In this case, as soon as the sorghum is drained, add it to the mushrooms and stir to combine the flavors.
Then add the sun-dried tomatoes sliced and a couple of handfuls of arugula.
Let the arugula wilt, add the other two teaspoons of oil and more salt if necessary.
If you serve it cold, remove the mushrooms from the pan and let them cool.
In a large bowl mix the sorghum, the mushrooms, the rehydrated sun-dried tomatoes cut into slices, the arugula and the remaining two teaspoons of oil. Adjust salt if necessary.
I made the warm version and at the end of cooking I poured everything directly from the pan onto a large plate on which I had already placed some fresh raw arugula.
The sorghum with mixed mushrooms, arugula and sun-dried tomatoes is a vegan dish that’s not only very tasty but also a colorful plate to bring to the table!
It’s truly delicious: mushrooms, sun-dried tomatoes and arugula go very well together and sorghum helps bind these vegetables without altering their flavor. And it’s a dish that satiates without weighing you down.
I’m really happy with this purchase! Let me know in the comments below if you enjoyed it.
Enjoy your meal!
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 don’t have issues with gluten you can also use spelt, barley or couscous.
What protein can I add to make it a complete dish?
I would use cooked chickpeas. If you like, 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 two types of sun-dried tomatoes (not in oil): dehydrated ones and soft ones (often at Lidl). The dehydrated ones should be rehydrated in hot water for at least 10 minutes. The soft ones just need a rinse and are ready to use.
