Recipes
Greek Sorghum Bowl with Artichokes and Olives
This tangy Mediterranean meal is bursting with flavor from the artichokes, olives, feta and assorted vegetables — all balanced out by a hearty sorghum base.
Prep Time:
20 minutes
Total Time:
45 minutes
Yield:
4 servings
Nutrition Facts
Nutrition Facts
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 3.5g
- Sodium: 540mg
- Carbohydrate: 44g
- Fiber: 10g
- Total Sugar: 3g
- Added Sugar: 0g
- Protein: 7g
Ingredients
Bowl
- 3 cups cooked whole grain sorghum
- 1 cup marinated artichoke hearts, quartered
- ½ cup Kalamata olives, halved
- 1 cup cucumbers, halved and sliced
- 1 cup cherry/grape tomatoes, halved
- ¼ cup crumbled feta
- ½ cup red onion, thinly sliced
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ½ teaspoon garlic powder
- Salt to taste
- ¼ teaspoon ground black pepper
Instructions
- 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.Notes: For quick meal prep, you can make sorghum ahead and freeze until you’re ready to use!
Recipe and photo courtesy of Sorghum Checkoff
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