Zesty Whole Grain and Vegetable Salad

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

INGRIDIENT

3 cups water

1 cup whole grain sorghum

2 tomatoes, chopped

1 rib celery, chopped

½ small onion, chopped

¼ cup chopped cilantro, or to taste (Optional)

1 fresh jalapeno pepper, seeded and chopped

1 clove garlic, crushed

1 cup light Italian salad dressing

2 tablespoons lemon juice

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 226 calories; protein 4.9g; carbohydrates 46.6g; fat 2.5g; sodium 928.4mg.

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