Sorghum, Lentil and Brie Salad with Orange Maple Vinaigrette – so yes, I know this is a mouthful, however I feel like each flavor is integral which is why I included all of these ingredients in the title. I felt it was important to give you an idea of all the deliciousness that is packed into this mouth watering salad. I must re-iterate…this salad is mouth watering.
First I need to start with what exactly sorghum is. Up until about a month ago I had no idea that this grain even existed. I came across an article when going through my Flipboard that was titled, “Could 2017 be the breakout year for home-grown ancient grain sorghum?” I highly recommend reading it, the article is very informative and describes the many health benefits. A brief run down is that this grain is gluten-free, non GMO, rich in fiber, protein, iron magnesium and B6. Sorghum also has a delicious, slightly nutty flavor and I would compare the grain to Israeli couscous.
Sorghum has one major drawback – it takes a while to cook, one hour to be precise. I usually cook this over the weekend while I am milling around the house and keep it in the fridge to eat for lunch or if I want to make this salad. Generally I am in a mad rush with everything so if I don’t cook this ahead of time, this salad is not getting made. That said, if the sorghum is cooked, this dish will come together in a flash.