SORGHUM W/ GARLICKY BEANS AND MISO DRESSING

BY Ceres Organics

gluten-free   

Ready in 60 minutes | Serves 4


Ingredients

FOR THE SALAD

1 cup Organic Sorghum

3 cups water

¼ teaspoon salt

2 bunches green beans, ends trimmed

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

1/2 teaspoon Organic Sesame Oil, Toasted

2 cloves garlic, minced

3 tablespoons Organic Sesame Seeds, Unhulled

Greens like arugula, kale or spinach to serve

FOR THE MISO DRESSING

2 tablespoons lemon juice

1 tablespoon Organic Cashew Butter

1 teaspoon Natto Miso (Japanese Chutney)

1 teaspoon Organic Maple Syrup

1 clove garlic, finely grated

sea salt and ground black pepper, to taste

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

Method

Preheat oven to 200˚C.

Rinse sorghum and place in a pot with water and sea salt. Bring to the boil, then simmer until sorghum is tender but still chewy, about 50-60 minutes. Drain and set aside.

Place beans in large bowl and toss through the oils and garlic. Arrange beans on baking sheet and sprinkle with sesame seeds and season. Place in oven for 10-15 minutes or until your beans are a little crispy.

Next make your dressing. Combine all dressing ingredients in a small bowl and whisk until you have a smooth sauce. Set aside.

In a large bowl, combine beans, sorghum, and greens. Drizzle over the dressing and serve warm.