Roasted tomatoes, cannellini beans, walnuts and fresh herbs tossed with gluten-free sorghum is a nutritious blend that can be served as a side or made and packed ahead for lunch during the week.
1. Preheat oven to 350°F. In a medium pot, bring sorghum and 3 cups of water to a boil. Simmer for 50-60 minutes, or until tender. Drain.
2. While sorghum is cooking, add tomatoes, minced garlic, extra virgin olive oil, salt and pepper to a large oven-safe dish. Roast for 25 minutes.
3. Prepare a baking sheet with tinfoil. Spread walnuts onto the baking sheet.
4. Remove tomatoes from the oven after 25 minutes and stir in cannellini beans. Place tomato and bean mixture and baking sheet with walnuts into the oven. Roast for 5 more minutes then remove both from oven. Once walnuts have cooled slightly, transfer to a cutting board and coarsely chop.
5. Add sorghum, walnuts, parsley and parmesan to the tomato and bean mixture. Toss to combine and transfer to a large serving bowl or platter. Garnish with additional parsley, if desired. Serve immediately.
Recipe Notes:
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
