Disclosure: I was asked to participate in the #NewYearNewGrain18 campaign is a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Start the new year off right with roasted vegetables, mild sorghum, protein- packed quinoa and whole grain brown rice tossed with goat cheese for a vegetarian dish that is nutritious and full of flavor.
Have you ever heard of sorghum?
Some are calling it the next “wonder” grain. Sorghum is a whole grain superfood that grows across America. It’s tall like corn, drought-resistant and is naturally gluten-free.
The taste is similar to pearl couscous or wheat berries. Sorghum in Hodgson Mill side dishes are pearled and cracked for a tender, creamy texture.
When Hodgson Mill reached out to me to create a recipe with their rosemary and garlic sorghum, quinoa and brown rice ancient grains medley I was excited for the challenge.
Start the New Year with a New Grain!
I wasn’t familiar with sorghum as much as I was with quinoa and brown rice. I’ve had wheat berries served as a side salad with arugula, pecans and cranberries, and loved discovering a new ancient grain.
I also have a few couscous recipes on my blog, which is where my inspiration for this recipe came from.
There’s nothing better than roasted vegetables, in the oven or on the grill. Slow roasted with a toss of olive oil and herbs de Provence, the veggies caramelize beautifully and bring out a natural sweetness that pair perfectly with any kind of grain.
Paired with slow roasted caramelized vegetables, these ancient grains become a nutritionally dense dish that is so flavorful and satisfying.
The end result was delicious. I had a friend over while preparing this recipe and she became my official taste tester. She couldn’t stop eating this side dish and loved it as a vegetarian recipe. We both agreed it would serve well alongside a juicy steak or grilled fish.
Sneak in ancient grains in a variety of your recipes
Ancient grains can be used in place of barley in your soup recipes, added to salads and veggie dishes, made into a pilaf and more. It’s prepared like rice or quinoa on your stove top, slow cooker, or baked in the oven.
Consider substituting Hodgson Mill whole grain side dishes in place of mashed potatoes or white rice for a whole grain nutrition boost, and lots of flavor!
WANT TO TRY THIS ANCIENT GRAINS SALAD WITH ROASTED VEGETABLES?
PIN THEM TO YOUR SALAD OR GRAINS BOARD TO SAVE FOR LATER!
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Ancient Grains Salad with Roasted Vegetables
- 1 bag Hodgson Mill Ancient Grains sides with sorghum, quinoa and brown rice with rosemary and garlic
- 2 tablespoons extra virgin olive oil
- 1 small zucchini,sliced
- 1 small yellow squash, sliced
- 1/2 sweet bell pepper, chopped
- 4 ounces mushrooms, chopped
- 1 small carrot, chopped
- 2 tablespoons herbs de Provence
- 1 cup grape tomatoes, sliced in half
- 3 ounces goat cheese, crumbled
- Preheat the oven to 450°F. Toss the zucchini, squash, pepper, sweet onion, mushrooms and carrot in 2 tablespoons of olive oil. Season with herbs de Provence. Roast the vegetables until they are caramelized, about 15 minutes until softened.
- While the vegetables are roasting, prepare the ancient grains according to the package directions. Transfer the cooked ancient grains to a bowl. Add the roasted vegetables, tomatoes and crumbled goat cheese. Mix and serve.
Try a Variety of Ancient Grains