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    Going with the Grain: Sorghum and Lentil Salad | Our Lady of Second Helpings

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    Sorghum: A Whole-Grain Star. How to Cook Sorghum 3 cups water, 1 cup sorghum, 1 tablespoon olive oil, 1 teaspoon kosher salt Pour water into a large pot. Add sorghum, olive oil, and salt. Set the pot on high heat and bring to a boil. Reduce heat and let simmer, covered, until soft and still chewy, about one hour. If sorghum grains are still hard after all the water is absorbed, add another cup of water and continue cooking.

    Lentil Salad with Kale, Whole Grains, Beets, Winter Squash, Mushrooms and Pomegranate Seeds

    For a healthy, crunchy, salty snack on Phase 1 or 3, popped sorghum is wonderful. Naturally gluten-free, these little guys pop up just like popcorn. You can make your own at home by purchasing popping sorghum (it's important to buy the kind specifically meant for popping). You can also find easy-to-carry mini bags of popped sorghum on

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