GREEK SORGHUM BOWL WITH ARTICHOKES AND OLIVES

Greek Sorghum Bowl with Artichokes and Olives image

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.

Provided by The Sorghum Checkoff

Categories Trusted Brands: Recipes and Tips The Sorghum Checkoff

Time 1h5m

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1186.2 mg, Sugar 3.4 g