Greek Sorghum Bowl with Artichokes and Olives recipe

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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

Nutrition Info

507.9 calories
carbohydrate: 52 g
cholesterol: 16.7 mg
fat: 30 g
fiber: 2.8 g
protein: 9.2 g
saturatedFat: 5.9 g
servingSize: -
sodium: 1186.2 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

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

Recipe Yield

4 servings

Recipe Note

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.

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