From The Washington Post
Yield: 4-6 servings; makes about 4 cups
2 tsp cumin seed
2 cups cooked sorghum, chilled or at room temperature (see NOTE)
1 medium English cucumber, diced (about 1 1/2 cups; peeled or unpeeled)
1/2 cup chopped fresh cilantro leaves
1 scallion (trimmed), white and light-green parts thinly sliced
3 tbsp canola or other neutral-tasting oil
1/2 tsp finely grated lime zest and 1 1/2 tablespoons lime juice (from 2 limes)
2 tsp honey
1/4 tsp salt
1/8 tsp freshly ground black pepper
Toast the cumin seed in a small skillet over medium heat for about 2 minutes, shaking the pan to avoid scorching, until they are fragrant and a shade darker. Transfer the seeds to a cutting board; use the flat edge of a large knife to crush the seeds a bit.
Combine the cooked sorghum, cucumber, cilantro, scallion and the toasted, crushed cumin seed in a mixing bowl.
Whisk together the oil, lime zest and juice, honey, salt and pepper in a liquid measuring cup to form an emulsified dressing. Pour over the salad mixture and toss to coat evenly.
Note: To cook sorghum, place in a fine-mesh strainer and rinse under cool water. Combine 1 cup dried sorghum and 3 cups salted water; bring to a boil in a medium saucepan over medium-high heat, then reduce the heat to medium, cover and cook for 45 to 55 minutes, or until tender (a bit chewy) and most of the liquid has been absorbed. Uncover and drain any remaining liquid. Fluff with a fork and let cool completely before using for this recipe. The yield is about 3 cups. It freezes well.