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.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Salads, Vegetarian, Sorghum, Staff Favorites
Active time
15 minutesTotal time
45 minutesYield
32 cupsNutrition
Share This
Ingredients
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
Instructions
- Bring the water to boil in a medium saucepan, then add the milo (sorghum).
- Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.
- Cool sorghum to room temperature, fluffing with a fork occasionally.
- In a large bowl, combine the remaining ingredients.
- Add the cooked sorghum.
- 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. Photo courtesy of Kelly Toups, for Oldways.
Nutrition
Calories: 180Total Fat: 12 g
(Saturated Fat: 3 g)
Sodium: 380 mg
Carbohydrate: 16 g
Fiber: 2 g
Protein: 5 g.
Review this Recipe