serves
6-8
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 1 cup whole sorghum grains, soaked in water overnight (see Note)
- 450 g Brussels sprouts, ends trimmed and cut in half
- 3 cups grapes
- 220 g fresh or frozen cranberries
- large handful walnuts
- 3 tbsp melted coconut or olive oil
- 2 tbsp balsamic vinegar
- 2 tsp each chopped thyme, sage and rosemary
- sea salt and freshly ground black pepper to taste
Soaking time overnight
Instructions
Preheat the oven to 230ºC.
Drain and rinse the sorghum. Place it into a large saucepan with 3 cups of filtered water and bring to a boil over medium to high heat. Lower heat to a simmer, add a pinch of salt and cook for 50-60 minutes or until soft (the sorghum will still be slightly chewy, but cooked).
Meanwhile, combine the rest of ingredients in a large mixing bowl and toss to coat. Spread on a rimmed baking tray and bake for 15-20 minutes, until Brussels sprouts feel soft when pricked with a fork, but not mushy. Gently stir and turn the tray halfway through the baking.
Spoon the cooked sorghum into a large mixing bowl and add the roasted Brussels sprouts with fruits, nuts, herbs and their caramelised juices. Stir gently to combine. Taste for salt and pepper. Serve immediately or keep refrigerated in an airtight container and serve cold or at room temperature.
Note
• Feel welcome to use a different grain instead of sorghum, such as rice, barley, millet, or farro.(This will of course impact on whether there is gluten in this recipe or not.)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
