Curried Sorghum Salad with Carrots & Raisins

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by | Read time: 1 minute

Good things come to those who wait. This dish is certainly proof of that! You’ll wait for the sorghum to cook (about 50 minutes), but in the end, you get a delightful, flavorful grain salad on your plate. Curious about sorghum? It’s a chewy, round ancient grain that dates back thousands of years, and it’s naturally gluten-free. Thanks to its hearty texture and nutritious profile, this salad is delightfully filling and satisfying, especially with the addition of the coconut-curry dressing. Add grilled tofu for a complete, vegetarian meal.

Sorghum Salad Sprinkled with Curried Carrots and Raisins on Plate |

Serves 4-6


1 cup Bob’s Red Mill Gluten-Free Sorghum, rinsed and drained
1/2 cup raisins
1 Tbsp. curry powder
2 tsp. sugar
1 tsp. sea salt, divided
1/2 tsp. chili powder
2 cups slivered carrots
1/4 cup chopped green onion
3 cups water
1 cup canned coconut milk
3 Tbsp. rice wine vinegar


  1. In a medium pot, combine sorghum, 1/2 tsp sea salt and water. Bring to boil, cover and reduce heat to simmer for 50-60 minutes.
  2. When done, drain remaining water and mix in raisins, carrots and onions.
  3. In a large mixing bowl, combine curry powder, sugar, remaining sea salt, chili powder, coconut milk and rice vinegar.
  4. Transfer sorghum mixture to mixing bowl and toss with dressing.
  5. Allow salad to cool to room temperature before serve. Or, chill before serving.