Gluten-Free Kisir with Sorghum and Pomegranate
This Gluten-Free Kisir with Sorghum is a hearty, delicious meal. You'll love the added tang of pomegranate arils!
Servings: 6 Servings
Calories: 372kcal
Ingredients
- 3 cups dry, pearled sorghum* (500 grams)
- 9 cups water
- 2 tablespoons pomegranate molasses
- 1 small sweet pepper or ½ of a large sweet pepper pureed or finely minced**
- ½ red Jalapeño or Fresno chile pureed or finely minced**
- 1 tablespoon tahini
- 1 heaped teaspoon cumin
- 1 heaped teaspoon black pepper
- 1 garlic clove minced
- 1 pomegranate arils/seeds removed, or ⅓ cup pomegranate arils
- 2 tomatoes roughly chopped, about ½ inch pieces
- 1 cucumber chopped in ½ inch dice
- 1 bunch green onions finely sliced
- 1 bunch mint leaves picked and chopped
- 1 small handful flat-leaf parsley leaves picked and chopped
Instructions
- In a large saucepan over medium-high heat combine the water and the sorghum. Generously salt the water (2 large pinches of sea salt is perfect) and bring the pot to a boil. Once boiling, reduce the heat to maintain a simmer and cover the pot leaving the lid slightly askew. Cook the grains for 55-60 minutes.
- About 15 minutes before your sorghum is cooked, chop your vegetables and herbs.
- When your sorghum is cooked and the water is mostly absorbed- it will be chewier than quinoa or rice – drain any excess water (if there is more than a couple of tablespoons).
- Add the pomegranate molasses, sweet pepper, jalapeño, tahini, cumin, black pepper and garlic to the cooked sorghum. Stir for about 10 minutes, making sure that everything is combined well and that the grain is absorbing the flavors.
- Now, add about ¾ of each of the following: pomegranate seeds, tomatoes, cucumber, green onions, mint and parsley. Stir until you have an even distribution.
- Use the remaining herbs and vegetables as a garnish when you transfer the salad to a serving dish.
Notes
* Bob’s Red Mill sells whole grain sorghum. I found it at my local Whole Foods, but you can also get it from a number of online stores such as Amazon and Vitacost.
** I just finely minced the peppers. It was easier than pureeing them and the dish works just fine that way.
Nutrition
Calories: 372kcal | Carbohydrates: 79g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 646mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1079IU | Vitamin C: 44mg | Calcium: 60mg | Iron: 4mg