Milo (Sorghum) Salad
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
3/4 cup chopped fresh oregano
6 green onions, chopped
3/4 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
1/2 teaspoon cayenne
1 tablespoon sea salt
1. Bring the water to boil in a medium saucepan, then add the milo (sorghum).
2. Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.
3. Cool sorghum to room temperature, fluffing with a fork occasionally.
4. In a large bowl, combine the remaining ingredients.
5. Add the cooked sorghum.
6. Adjust salt and paper to taste.
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.
makes: 32 cups