This delicious side of garlic green beans with sorghum and goat cheese is very versatile, and can easily be cooked in foil on the grill.
1 cup sorghum grain
¼ teaspoon salt
½ pound green beans, ends trimmed
1 tablespoons olive oil
2 garlic cloves, minced
¼ teaspoon sea salt
1.4 teaspoon black pepper
¼ cup goat cheese crumbles
Rinse sorghum and place in a sauce pan with salt and enough water to cover by 2″ or more. Bring to a boil, reduce to medium heat, and cook until sorghum is tender but still chewy, about one hour. If water levels get low, add more. Drain sorghum and set aside.
Preheat oven to 400˚.
Bring a pot of water to a boil and add green beans, blanching for 3-4 minutes. Green beans must be bright green and just tender. Drain and toss with olive oil, garlic, sea salt, and black pepper. Put in roasting pan and roast until green beans start to blister, 20-25 minutes (optionally may be roasted in foil on the grill).
After removing green beans from the oven, toss into a large bowl with sorghum and goat cheese. Serve warm.