Pearled Sorghum Power Salad with Spicy Drunken Meatballs

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Pearled Sorghum Power SaladThis week I’ll be cooking up some sunshine at the Fancy Food Show in San Francisco, California! (I love my job) And even though I have a million things to do to get ready, bringing a great product is not a problem. At this show, I am always amazed to see how people from all over the world love Kansas products! To them, Kansas represents The Heartland. And that means wholesome, delicious food that has value far beyond the pastures and wheat fields of our state. At the show I will be teaming up with several From the Land of Kansas companies to create some yummy dishes, like my Pearled Sorghum Power Salad with Lime Vinaigrette and my Spicy Drunken Meatballs. Kansas is delicious!
Speaking of Kansas Ag making a difference in the world, on this WIBW segment we visited with Josh Roe, the Assistant Secretary for the Kansas Dept. of Agriculture. He reminded us that Agriculture in Kansas means so much more than just livestock and crops. It also includes food and food production, all the sectors that make that production possible, plus the companies and businesses that add additional value to our agricultural products- like From the Land of Kansas companies! Overall, Agriculture makes up 43% of our State’s economy and is the largest industry in the state. Thank you, Kansas Ag! I’ll raise a drunken meatball to that!!!
Pearled Sorghum and Drunken Meatballs

Pearled Sorghum Power Salad with Lime Vinaigrette

1 cup NuLife Pearled Sorghum, cooked until al dente (about 40-45 minutes) in 4 cups broth or water, drained and rinsed
1 sweet red bell pepper, seeds and membranes removed, diced
1 cup shredded carrots
1 English cucumber, skin on, seeded and diced
2 scallions, green and white parts, thinly sliced
1 cup edamame
1/3 cup freshly chopped cilantro
¼ cup freshly chopped mint
¼ cup freshly chopped Thai basil
Toss all salad ingredients together in a serving bowl; drizzle with desired amount of vinaigrette (recipe below) and serve.
Lime Vinaigrette
¼ cup freshly squeezed lime juice from 3-4 limes
zest of 1 lime
1 Tbs. Asian fish sauce
2 Tbs. vegetable or canola oil
2 Tbs. brown sugar
pinch of kosher salt
¼ – ½ tsp. red pepper flakes
Whisk or shake vinaigrette ingredients together until well combined; taste and adjust seasonings as needed.
In case you didn’t know, NuLife pearled sorghum is a gluten-free grain that works great as an alternative to couscous, rice or pasta!

Spicy Drunken Meatballs

2 lb. bag of your favorite frozen meatballs, thawed
½ cup bourbon whiskey
1 cup Fine Vines Artisanal Ketchup, Smoked Serrano (or any Fine Vines Flavor you prefer!)
2/3 cup brown sugar
1-2 tsp. fresh lemon juice
2 tsp. Worcestershire sauce
½ – 1 tsp. red pepper flakes
¼ cup sliced scallions, for garnish
In a large greased preheated skillet over medium high heat, brown off meatballs, a few at a time, working in batches; reserve browned meatballs and keep warm.
Using the same skillet, add bourbon to deglaze the pan; stir to bring up any browned bits attached to the bottom of the skillet. Add ketchup, brown sugar, lemon juice, Worcestershire sauce, and red pepper flakes, stirring to combine.
When sauce is nicely warmed, at reserved meatballs and lower heat; let meatballs simmer in skillet for 20-30 minutes, until hot throughout and sauce has thickened slightly.
When ready to serve meatballs, garnish with sliced scallions.

Now You’re Cookin’,
Chef Alli 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, January 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!

Here are some more great From the Land of Kansas recipes you might enjoy!

Chopped Summer Fruit Salad with Pearled Sorghum

Pork Tenderloin Medallions with Apple Cider Glaze

Peach and Blueberry Skillet Cobbler

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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