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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try sorghum - a gluten-free grain that’s relatively high in protein. It's makes for an interesting alternative to quinoa and is great in salads.
1 Place sorghum into a medium saucepan, cover with 3 cups water. Bring to the boil, then cover and simmer until the liquid is absorbed and the grain is tender, about 50 minutes. It still has a little bite to it when cooked. Set aside to cool to room temperature.
2 Bring a saucepan of water to the boil and blanch the beans 1-2 minutes until just tender. Drain and plunge into a bowl of iced or cold water. Drain well.
3 Place basil leaves and garlic into a small processor or blender and pulse to finely chop. Add lemon juice, vinegar and mustard and pulse a few times. Add olive oil and blend to form a lovely emulsified dressing, season with salt and pepper.
4 Combine cooked sorghum, cooked beans and tomatoes in a large bowl. Pour over dressing and serve topped with a little crumbled feta.
Calories 190 cal
Kilojoules 790 kJ
Total fat 7 g
Saturated fat 2 g
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