Sometimes sorghum is called milo, and sometimes milo is called sorghum. Whatever you call it, Jesse’s milo salad is a fresh, clean, and delicious dish.
3 cups milo (sorghum)
9 cups water
¾ cup chopped fresh oregano
6 green onions, chopped
¾ cup olive oil
9 tablespoons fresh lemon juice
3 tablespoons grated lemon zest
3 cups peeled, chopped English cucumbers
1 cup toasted pine nuts
3 cups crumbled feta cheese
½ teaspoon cayenne
1 tablespoon sea salt
Note: This is a foodservice-quantity recipe from Jesse’s restaurants. You can scale it down for family use!
Recipe courtesy of Jesse Cool, author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients. Photo courtesy of Kelly Toups, for Oldways.
Leave a comment