Asian Veggies, Chicken and Sorghum Grain Bowl recipe
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Ingredients
- 1 cup pearled sorghum, uncooked 4 cups water 12 ounces cooked, sliced chicken breast 2 cups shredded cabbage 1 ½ cups sugar snap peas 1 cup carrot ribbons 1 cup daikon radish ribbons 2 tablespoons furikake (Japanese nori seasoning) 2 tablespoons vegetable oil 2 tablespoons toasted sesame oil 3 tablespoons rice vinegar 1 tablespoon reduced-sodium soy sauce 2 teaspoons sugar ½ teaspoon sesame seeds ¼ teaspoon crushed red pepper flakes ¼ teaspoon garlic powder ¼ teaspoon ground ginger
Nutrition Info
- 566.8 caloriescarbohydrate: 58.2 gcholesterol: 63 mgfat: 22.2 gfiber: 4.3 gprotein: 29.9 gsaturatedFat: 3.8 gservingSize: -sodium: 437.6 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Asian Veggies, Chicken and Sorghum Grain Bowl
Directions
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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 in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.