Greek Sorghum Bowl with Artichokes and Olives

Name: Greek Sorghum Bowl with Artichokes and Olives
Cook time: 45 min
Yield: 4 servings
Cuisine: United Kingdom
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

Savor the exotic flavors of the Mediterranean in an easy-to-prepare bowl. Be inspired by authentic Greek foods, like artichokes, Kalamata olives, cucumbers and feta cheese–and taste how sorghum grain enhances the goodness in every bite.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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

Step: 3

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