Zesty Whole Grain and Vegetable Salad
3 cups water
1 cup whole grain sorghum
1 rib celery
½ small onion
¼ cup chopped cilantro
or to taste (Optional)
1 fresh jalapeno pepper
seeded and chopped
1 clove garlic
1 cup light Italian salad dressing
2 tablespoons lemon juice
Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.
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