Peach Sorghum Salad with Crispy Prosciutto (Gluten Free)

If you haven’t added whole grain, gluten-free sorghum to your arsenal, this Peach Sorghum Salad, with crispy prosciutto and pickled veggies, is the place to start!

Peach Sorghum Salad with Crispy Prosciutto // www.WithTheGrains.com
Cooked, whole grain sorghum is an ancient grain that happens to be gluten free.

When I was little, I thought the Country Time Lemonade commercials were the epitome of summer – rope swings, lakes, wide, breezy porches and ice cold lemonade. I still believe in that idyllic picture of summertime (but with real lemonade), but at the end of summer, the Rustbelt Farmer and I  crafted a night that made me believe in a new summer ideal. It was summer in the city at its best.

Peach Sorghum Salad with Crispy Prosciutto // www.WithTheGrains.com
Ingredients for Peach Sorghum Salad

It was the end of August, and the temperature was perfect for zipping all over the city on the new rentable scooters (Scoobi scooters). We snaked our way along backroads we’d never taken, and the city never looked so good as it twinkled under the night sky. Just to feel even more European, we landed at DiAnoia’s Eatery. We feasted (!) on pasta and an inspiring peach and prosciutto grain salad before continuing to ride late into the night.

I wanted to press pause and really soak it all in – the man, the city, the life I have (I just wish there were a Scoobi with a sidecar for Julep). I couldn’t press pause on that night, but I could recreate a version of that DiAnoia’s salad and try to preserve the memory and the associated feelings. However, instead of couscous, I turned to a trusty ancient grain: sorghum.  

Peach Sorghum Salad with Crispy Prosciutto // www.WithTheGrains.com

Add This to Your Gluten Free Arsenal: Whole Grain Sorghum

Sorghum’s history begins in African, thousands of years ago, then the grain spread through the Middle East and Asia via ancient trade routes. It’s a staple food in India and Africa, but unless you’re from the American south, you might not be familiar with this gluten-free, ancient grain.  

Health Benefits of Sorghum

High in fiber and rich in antioxidants, sorghum has a hearty, chewy texture, similar to wheat berries. It’s a healthier alternative to couscous or a gluten-free substitution for wheat berries. Sorghum does take longer to cook than the average grain, so you do have to keep your prep time in mind when using sorghum in recipes.

Peach Sorghum Salad with Crispy Prosciutto // www.WithTheGrains.com

Sourcing Whole Grain Sorghum

I recommend prepping a bigger batch whenever you make sorghum. Keep extra on hand for lunchtime grain bowls, adding to soup or topping a side salad. I haven’t had much luck finding sorghum in grocery stores, including my coop which does provide a variety of grains. However, it’s easy to source online through Amazon or one of my favorites, Bob’s Red Mill.

Peach Sorghum Salad with Crispy Prosciutto // www.WithTheGrains.com

Pair this salad with a crisp glass of chilled white wine, and hopefully, it will be part of a night worth preserving. 

Cheers,

 

 

 


Peach Sorghum Salad with Crispy Prosciutto & Pickled Vegetables

About this Recipe: This whole grain, gluten-free Peach Sorghum Salad combines crunchy sorghum with sweet peaches, a tangy bite of pickled veggies, cooling fresh dill and mint, and creamy, fresh ricotta cheese. It’s hearty enough to eat as a meal, or serve it as a side salad. 

Ingredients

1 cup whole grain sorghum
3 cups water or stock
Avocado oil or high heat oil
2 small shallots, diced
4 oz. prosciutto, chopped
1 cup pickled vegetables, coarsely chopped
2 peaches, cut into chunks
½ cup chopped fresh mint
½ cup chopped fresh dill

To Serve

Fresh ricotta cheese
Salt & pepper
Fresh mint leaves

Directions

Rinse and drain the sorghum. Combine 3 cups water (or stock) and the sorghum in a pot. Bring to a boil, then cover, reduce heat to low and let simmer until tender, about 50 – 60 minutes. Drain any excess water. Fluff with a fork, and set aside.

While the sorghum cooks, heat the avocado oil in a saucepan over medium-high heat. Add the diced shallots, and sauté until translucent and lightly browned, about 3 – 5 minutes. Add the chopped prosciutto and cook until your desired level of crispiness. Remove the pan from heat.

In a large bowl, combine the cooked sorghum, the cooked shallots and crispy prosciutto. Add the remaining ingredients, and stir to combine.

Serve with chunks of fresh ricotta cheese, a dash of salt and pepper, and a garnish of fresh mint.

Enjoy!

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