Shrimp, Zucchini & Tomato Sorghum Salad
In this gluten-free grain-salad recipe we use sorghum, a hearty small yellow grain that has a chewy texture. Here it's tossed with a cider vinaigrette, shrimp and vegetables. Serve as a main dish or as a side for grilled chicken or steak.
Tips: To make 3 cups cooked sorghum: Bring 1 1/4 cups sorghum and 3 1/4 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 50 to 60 minutes. Remove from the heat and let stand for 10 minutes; drain if needed.
Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught
1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 3 fat