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Greek Sorghum Bowl with Artichokes and Olives

Directions

Ingredients :

1 cup whole grain sorghum

uncooked

4 cups water

1 cup marinated artichoke hearts

quartered

1 cup pitted Kalamata olives

halved

1 cup cucumbers

halved and sliced

1 cup cherry or grape tomatoes

halved

½ cup crumbled feta cheese

½ cup red onion

thinly sliced

¼ cup extra virgin olive oil

¼ cup lemon juice

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon ground black pepper

Methods :

In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.

Combine all salad ingredients, including cooked sorghum, in a large bowl.

Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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