MISSION, Kan., May 4, 2015 /PRNewswire/ -- (Family
Features) If your outdoor grilling menu calls for easy, gluten-free
dishes to accompany your favorite flame-kissed foods, sorghum may
be your secret to success.
Photo - http://photos.prnewswire.com/prnh/20150504/213631
Sorghum, an ancient cereal grain, is a highly versatile
ingredient that can be used in a wide range of preparations, such
as leavened and unleavened breads, fermented and unfermented
beverages, and a host of flour-based foods such as pizza dough,
pastas and cereals. It can also be consumed in place of whole grain
in countless recipes and as a syrup.
Because it is naturally gluten free, sorghum is a terrific
option for those with celiac disease or gluten intolerance who
don't want to sacrifice the texture and taste of grain-based foods.
What's more, the nutrient-rich grain is a good source of iron,
calcium, potassium as well as polycosinol, which research has shown
to lower serum cholesterol and may improve heart health.
For those who monitor glycemic index, sorghum also offers good
news. Research indicates sorghum offers slow digestibility and a
lower glycemic index. Foods with a lower glycemic index are
believed to increase satiety, which means you feel fuller longer,
aiding with weight management.
Enjoy grilled fare with a new twist. From sweet, savory
marinades to crisp, crunchy salads to refreshingly tangy beverages,
sorghum is the ingredient that makes these recipes shine.
For more recipes and tips for cooking with sorghum, visit
www.HealthySorghum.com.
Spicy Sorghum Chicken Breasts
Contributed by Joy Gray
Yield: 4 servings
Prep time: 10 minutes
Cook time: 12 minutes
4
|
chicken
breasts
|
1/2
|
cup canola
oil
|
2
|
tablespoons sorghum
syrup
|
3
|
cloves garlic,
minced
|
2
|
jalapeno peppers,
minced
|
|
Juice of 1
lemon
|
|
Salt
|
|
Pepper
|
Put chicken breasts between sheets of wax paper and gently pound
to about 1/2-inch thickness. Pierce both sides several times with
fork and set aside.
In large resealable bag, combine canola oil, sorghum syrup,
garlic, jalapenos and lemon juice. Season with salt and pepper to
taste. Add chicken breasts to bag, seal and refrigerate 2–10
hours.
Heat grill to high. Remove chicken breasts from marinade and
cook for 6 minutes. Turn to other side and cook for another 6
minutes or until internal temperature reaches 165 degrees F.
Grilled Sorghum Tabbouleh Salad
Contributed by Brady Shadid
Yield: 4 servings
Prep time: 15 minutes
Cook time: 1 hour
1
|
cup sorghum
grain
|
3
|
cups water
|
1
|
yellow bell pepper,
cored and quartered
|
1
|
red bell pepper,
cored and quartered
|
1
|
white onion, cut into
wedges
|
1/4
|
cup olive oil, plus 1
tablespoon
|
3
|
bunches parsley,
chopped
|
1/4
|
cup fresh mint,
chopped
|
1/3
|
cup lemon
juice
|
|
Salt
|
|
Pepper
|
Add sorghum to water and bring to a boil. Cover and reduce to a
simmer for 50 minutes or until water is absorbed. Set aside and let
cool. Sorghum can be prepared in advance and refrigerated
overnight.
Brush bell peppers and onion with 1 tablespoon olive oil and
grill over medium heat for 4 minutes. Turn to other side and grill
for another 4 minutes. Remove and let cool.
Chop grilled peppers and onion and add to cooled sorghum. Add
parsley, mint, lemon juice and 1/4 cup olive oil to sorghum and
toss lightly. Season to taste with salt and pepper.
Southern Sweet Sorghum Tea
Yield: 4 servings
Prep time: 10 minutes
6
|
cups water
|
4
|
black tea
bags
|
3/4
|
cup sorghum
syrup
|
1/4
|
cup sugar
|
1/4
|
cup bourbon
(optional)
|
|
Juice of 1
orange
|
1
|
orange, washed and
sliced
|
|
Mint to
garnish
|
Boil water. Remove from heat, add tea bags and steep for 5
minutes. Remove tea bags and stir in sorghum syrup and sugar. Pour
into pitcher and refrigerate until cold.
Stir in bourbon and orange juice. Add sliced oranges to pitcher.
Serve over ice with mint to garnish.
Vickie Rocco
vrocco@familyfeatures.com
1-888-824-3337
http://editors.familyfeatures.com
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SOURCE Family Features Editorial Syndicate