Cranberry Ginger Sorghum Salad {Recipe ReDux}

This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner.

Cranberry Ginger Sorghum Salad | This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner. Get this gluten-free and vegan recipe @jlevinsonrd.

In honor of the first Recipe ReDux of 2016, this month’s theme is A New Ingredient for the New Year. 

Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.

While I just purchased my first bottle of nutritional yeast and can’t wait to test it out in the kitchen, the new ingredient I decided to use this month was sorghum. I actually tried sorghum once before a while back when the folks at Wondergrain sent me some samples, but I made it in a very simple way and never tried it again until now. I don’t know what I was waiting for!

Cranberry Ginger Sorghum Salad | This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner. Get this gluten-free and vegan recipe @jlevinsonrd.

Sorghum is one of those ancient grains (like quinoa) that’s gaining in popularity in supermarkets and on restaurant menus. Hopefully it will soon become a staple grain in your house too. It’s a gluten free whole grain that’s naturally high in fiber and iron and a good source of protein.

One of the things I really like about sorghum is that it retains it’s texture and doesn’t get soggy, so it stands up great for soups and stews. Also, similar to quinoa, it has a neutral flavor, so you can pair it with pretty much any ingredients you have on hand. It sort of reminds me of Israeli couscous, but with more fiber!

To make this Cranberry Ginger Sorghum Salad side dish I used whole grain (not pearled) sorghum, vegetable stock, frozen cranberries, and ground ginger – all staples I had on hand. You can easily interchange sorghum for any of the other grains you have in your pantry, but if you’re interested in trying something new, I recommend getting a bag of sorghum and giving it a try!

Cranberry Ginger Sorghum Salad | This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner. Get this gluten-free and vegan recipe @jlevinsonrd.

The inspiration for this combination came from a care package I received from the US Cranberry Marketing committee around the holidays, for which I made a similar side dish using brown rice. I’ve been meaning to recreate it for the blog, but never got around to it until now, so I decided to change it up a bit.

By adding the cranberries to the pot while the sorghum is cooking, they turned into a sort of cranberry sauce that coated the sorghum turning it’s ivory color into this gorgeous cranberry red color. Plus, the cranberries infused the grains so that you don’t just get a hint of cranberry here and there; rather, you get the flavor in every bite.

You can serve this Cranberry Ginger Sorghum Salad as a side dish next to your favorite entree protein or add some beans or crumbled cheese and make it a one-bowl vegetarian meal for a balanced lunch or dinner. Although the sorghum takes about an hour to cook, it’s an easy recipe to put together and requires very little hands-on time.

Cranberry Ginger Sorghum Salad | This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner. Get this gluten-free and vegan recipe @jlevinsonrd.

5.0 from 1 reviews
Cranberry Ginger Sorghum Salad
 
Prep Time
Cook Time
Total Time
 
This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner.
Author:
Recipe Type: Side Dish, Grains
Cuisine: Gluten Free, Dairy Free, Vegetarian
Serves: 6
Ingredients
  • 1 quart low-sodium vegetable stock
  • 1 cup whole grain sorghum
  • 1 cup chopped fresh or frozen cranberries
  • ¼ cup chopped scallions
  • ¾ teaspoon ground ginger
  • 2 tablespoons freshly squeezed orange juice
  • ⅛ teaspoon Kosher salt
  • ½ teaspoon maple syrup
Instructions
  1. Bring stock to a boil in a medium pot. Add sorghum and bring to a full boil for 5 minutes. Reduce heat to medium and cook approximately 35 minutes.
  2. When water is reduced to the level of the grain, stir in the chopped cranberries. Reduce heat to low, cover, and cook about 12 to 15 minutes until water is completely absorbed.
  3. Turn off the heat and stir in green onions, ground ginger, orange juice, salt, and syrup. Serve hot or room temperature.

What new ingredients are you cooking with this year?

Get some inspiration from my fellow Recipe ReDuxers below!

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Cranberry Ginger Sorghum Salad | This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner. Get this gluten-free and vegan recipe @jlevinsonrd.
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37 Responses to Cranberry Ginger Sorghum Salad {Recipe ReDux}


  1. Great post! I think the sorghum must be very similar to the amaranth, so we both have new ancient grains to try now! 🙂

    • Jessica says:

      Thanks Liz! I think the size may be the biggest difference between these two ancient grains. Can’t wait to try amaranth out soon!

  2. Katie says:

    Maybe this is the year the public will discover sorghum. Such a tasty and versatile grain. Your recipe looks like a delicious place to start.

    • Jessica says:

      I think it’s going to be a big year for ancient grains in general! Thanks so much Katie!

  3. Yum, yum! I never thought of this flavor combo for sorghum. Love it 🙂

    • Jessica says:

      Thanks Lauren! That means a lot since you’re a sorghum guru!

  4. This is such a fun side dish!! I love it! Love sorghum and the ginger and cranberries are such a great tart flavor combo!

    • Jessica says:

      Thanks Rebecca! I loved experimenting with the sorghum and I of course love anything with cranberries and ginger!

  5. I love using cooked sorghum in place of couscous in recipes. This sounds really good with the cranberry; bet it would pair great with roasted chicken or turkey.

    • Jessica says:

      Thanks Michelle! Definitely would go great with roasted poultry!

  6. I have never heard of sorghum before, but Im sure I would LOVE it in this recipe!

    • Jessica says:

      You have to try it!

  7. I have yet to try sorghum but now I’m totally inspired! I love the look of this dish and I think I would be a big fan of the texture 🙂

    • Jessica says:

      Oh, I sure hope you try it Sonali! And so glad I could inspire you. If you like couscous I think you will for sure like it!

  8. Min says:

    LOVE LOVE the color of this dish!! And of course, can’t go wrong with the cranberries + ginger + maple syrup combo ;). I haven’t cooked with sorghum either, but it’s good to know that it doesn’t get soggy!! Must add to my soups which I’ve been having almost every day #hellowinter

    • Jessica says:

      Thanks so much Min! I think the color of it is my favorite part! And the flavors really are delish! I haven’t tried it yet in soups, but that’s my plan the next time I use it. I think it will be a great addition. Hope you try sorghum soon!

  9. OK – I really need to try some sorghum – it seems so versatile and this dish is so creative!

    • Jessica says:

      Thanks Deanna, and Yes, you should try it!

  10. Alanna says:

    I love sorghum but haven’t had too much of it. So nice to see a different grain like this. Loving the flavors you paired – I am a ginger lover! This looks so great 🙂

    • Jessica says:

      Thanks so much Alanna! I hope you try it -I’m a ginger lover too!

  11. Such a pretty dish Jessica! Love the color & the creative use of cranberries. I have some sorghum in the pantry so now I know what to do with it!

    • Jessica says:

      Thanks Jenny! So glad I could inspire you to use your sorghum. Can’t wait to hear what you think!

  12. Brenda says:

    OH I would love that in veggie bowl, the color is so bright and it looks super flavorful 🙂 Haven’t cooked with sorghum though, but I see you have a similar recipe with brown rice!

    • Jessica says:

      The color of it is one of my fave parts! You can make this recipe with any grain really, but if you get a chance to try the sorghum I recommend you do!

  13. Marisa says:

    Being the southerner I am, I’ve had sorghum syrup but I’ve never tried actual sorghum. It’s on the list. Looks like it would be perfect with some leftover veggies for an easy lunch!

    • Jessica says:

      Oh, how interesting you’ve had the syrup, but not the actual grain. Hope you get to try it soon!

  14. Yum-Love your sweet & savory flavor combination! Sorghum is one of my favorite gluten-free grains. I recently made a big batch of it in the slow cooker, and it turned out perfectly!

    • Jessica says:

      Thanks so much EA! Sweet and savory is probably my favorite flavor combo for recipes! I really need to get on getting a slow cooker! would love to know your favorite things to pair with sorghum since you’re an expert in this GF grain!

  15. You’re so clever Jessica 🙂 I love how you infused the grains with cranberries, so they took on that brilliant red hue. And cranberry ginger is a delish combo. I’ve got to try some whole grain sorghum!

    • Jessica says:

      Haha…you’re so sweet Caroline! It really is a delish flavor pairing and it was a fun surprise to see the change in color by cooking it this way. Definitely give this grain a try!

  16. I have not tried sorghum yet but this might be a good start. 🙂 Yum!

    • Jessica says:

      Janice, really?! I can’t believe you of all people haven’t tried sorghum yet! You’ve gotta get on that lady!! Hope you try it and love my version!

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  18. I need to jump on the sorghum train! It sounds so good and I’ve never tried it!

    • Jessica says:

      OMG, yes, you need to try it! It took me a while to figure out how I like it best, but now I really enjoy it!

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