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.

Now down to business, the recipe.   The very start of the recipe begins with bacon.  Yum!

Sorghum and Lentil Salad with Orange Maple Vinaigrette and Brie
Ingredients
6 bacon slices, diced into 1/4 inch pieces*
1/2 c. minced shallots
3 garlic cloves, minced
1/2 c. fresh orange juice
5 T. maple syrup
1/4 c. balsamic vinegar
1/4 – 1/2 t. cayenne pepper
1 T. dijon mustard
salt and pepper to taste
1 c. precooked lentils
2 c. cooked sorghum
4 oz. brie, cut into 1/2 inch cubes

Directions
Cook bacon in skillet over medium-high until crisp.  Remove bacon from pan onto paper towel lined plate.  Keep the bacon fat in the pan and reduce heat to medium, add the shallots; sauce for 4 minutes.  After 4 minutes, add the garlic and sauce for 1 minute, making sure to not let the garlic burn. Let this mixture cool.

In a large bowl whisk together orange juice, maple syrup, cayenne and dijon.  Season with salt and pepper to taste.   Add lentils, sorghum, brie and bacon mixture.

Serve warm or at room temperature.  Enjoy!

*Sidenote, if you are trying to make this vegetarian or vegan, just leave the bacon and brie out.