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Sorghum, fennel and radicchio

Name: Sorghum, fennel and radicchio
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: Italia
Ingredients: null null Ingredients; 100 null Sorghum; 1 null Fennel (medium); 0.5 null Red radicchio (half); 0 null Extra virgin olive oil; 0 null Freshly ground black pepper; 1 null Water for boiling the sorghum; 0 null Salt for boiling the sorghum

@mariapia-healthy-food-blogger-economista-salutista

Category: First courses

A vegan, gluten-free, and lactose-free trio: a simple, colorful, and light dish based on sorghum, fennel, and radicchio, perfect hot, warm, or cold.

Difficulty: Easy

Cooking time: 25 minCooking: 25 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

mariapia-healthy-food-blogger-economista-salutista@mariapia-healthy-food-blogger-economista-salutista

Ingredients

No. Servings

Ingredients
Sorghum100
Fennel (medium)1
Red radicchio (half)0.5
Extra virgin olive oilq.b.
Freshly ground black pepperq.b.
Water for boiling the sorghum1
Salt for boiling the sorghumq.b.

Preparation

STEP 1 OF 10
Rinse the sorghum under running water to remove any impurities.
STEP 2 OF 10
Bring a pot of lightly salted water to a boil (about 1 liter per 100 g of sorghum).
STEP 3 OF 10
Add the sorghum and cook for 20-25 minutes, until the grains are tender but still slightly firm.
STEP 4 OF 10
Drain the sorghum and let it rest in a bowl, lightly dressed with a drizzle of extra virgin olive oil to prevent it from sticking.
STEP 5 OF 10
Wash and thinly slice the fennel.
STEP 6 OF 10
Heat a drizzle of oil in a pan, add the fennel, and cook over medium heat for about 10 minutes; season with a pinch of salt and pepper; the fennel should remain slightly crunchy.
STEP 7 OF 10
Wash and cut the radicchio into strips.
STEP 8 OF 10
In another pan with a drizzle of oil, sauté the radicchio for about 3-5 minutes, until the leaves wilt slightly without losing their vivid color; add salt and pepper at the end of cooking.
STEP 9 OF 10
Arrange the sorghum, fennel, and radicchio on the plate as a small trio, keeping the ingredients slightly separate to highlight the colors and textures.
STEP 10 OF 10
Dress with a drizzle of extra virgin olive oil and a grinding of fresh pepper; serve immediately, hot or warm.

Suggestions

Pot
Pan
Bowl
Strainer

General Information

More information

Variations: add toasted nuts (walnuts, almonds, pine nuts) for crunch; use spices such as sweet paprika or fennel seeds; the recipe is also excellent cold as a warm salad or for a picnic. Serving suggestions: arrange the trio in a 'chromatic triangle', add fresh fennel fronds or a sprinkle of flax seeds for a gourmet touch.

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using platform's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@emporion.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	74.39
Carbohydrates (g)	14.68
of which Sugars (g)	0.95
Fat (g)	0.69
of which Saturates (g)	0.1
Protein (g)	3.04
Fiber (g)	3.25
Sale (g)	0.08

Proteins
3.04g · 16%
Carbohydrates
14.68g · 76%
Fats
0.69g · 8%

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