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 caloriescarbohydrate: 52 gcholesterol: 16.7 mgfat: 30 gfiber: 2.8 gprotein: 9.2 gsaturatedFat: 5.9 gservingSize: -sodium: 1186.2 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Greek Sorghum Bowl with Artichokes and Olives
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, including cooked sorghum, in a large bowl.
Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.