Hot Sorghum Spinach Salad

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Rating: 0
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Rate this recipe!
Created by: The Kitchen Paper

Prep Time

20minutes

Cook Time

40minutes

Servings

Product Type

Broths & Stocks,

Prep Time

20minutes

Cook Time

40minutes

Servings

Product Type

Broths & Stocks,

Hot Sorghum Spinach Salad

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: The Kitchen Paper

Prep Time

20minutes

Cook Time

40minutes

Servings

Product Type

Broths & Stocks,

Prep Time

20minutes

Cook Time

40minutes

Servings

Product Type

Broths & Stocks,

Ingredients

  • 4 cups chopped cauliflower
  • 3 cups carrots chopped
  • 1/2+ cup olive oil
  • salt & pepper
  • 4 cups Pacific Foods Organic Mushroom Broth
  • 1 1/3 cups pearled sorghum
  • 1/4 cup white wine vinegar
  • 1 tsp. lemon juice
  • 2 tbsp. fresh fennel chopped
  • 2/3 cup walnut pieces toasted
  • 4 cups fresh baby spinach leaves
  • 2 oz. chevre

Instructions

  1. Preheat the oven to 425F.
  2. Toss the cauliflower and carrots (separately) with 1 tsp olive oil each, and a generous pinch of salt and pepper. Add the turmeric to the cauliflower and mix until well distributed.
  3. Spread the veggies, again separated, onto two different baking sheets. Bake until fork-tender (20-25 minutes for the cauliflower, 30-35 for the carrots — could be less depending on how small you cut them).
  4. While the vegetables are cooking, bring the mushroom broth to a boil. Add the sorghum, cover, and let cook at a high simmer for 35 minutes.
  5. Prepare dressing by combining the remaining ~1/3 cup olive oil, white wine vinegar, lemon juice, and fennel. Blend with an immersion (or normal) blender until smooth. Add salt and pepper to taste.
  6. When the vegetables and the sorghum are done cooking, combine all of the ingredients together in a large salad bowl and toss to combine.
  7. Serve warm.

Ingredients

  • 4 cups chopped cauliflower
  • 3 cups carrots chopped
  • 1/2+ cup olive oil
  • salt & pepper
  • 4 cups Pacific Foods Organic Mushroom Broth
  • 1 1/3 cups pearled sorghum
  • 1/4 cup white wine vinegar
  • 1 tsp. lemon juice
  • 2 tbsp. fresh fennel chopped
  • 2/3 cup walnut pieces toasted
  • 4 cups fresh baby spinach leaves
  • 2 oz. chevre

Instructions

  1. Preheat the oven to 425F.
  2. Toss the cauliflower and carrots (separately) with 1 tsp olive oil each, and a generous pinch of salt and pepper. Add the turmeric to the cauliflower and mix until well distributed.
  3. Spread the veggies, again separated, onto two different baking sheets. Bake until fork-tender (20-25 minutes for the cauliflower, 30-35 for the carrots — could be less depending on how small you cut them).
  4. While the vegetables are cooking, bring the mushroom broth to a boil. Add the sorghum, cover, and let cook at a high simmer for 35 minutes.
  5. Prepare dressing by combining the remaining ~1/3 cup olive oil, white wine vinegar, lemon juice, and fennel. Blend with an immersion (or normal) blender until smooth. Add salt and pepper to taste.
  6. When the vegetables and the sorghum are done cooking, combine all of the ingredients together in a large salad bowl and toss to combine.
  7. Serve warm.