Greek Sorghum Bowl with Artichokes and Olives

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!

Banner Image:

Greek-Sorghum-Bowl-with-Artichokes-and-Olives - Lanier Dabruzzi.jpg

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

Active time:

20 minutes

Yield:

4 servings

Nutrition:

Calories: 420, Total Fat: 24g, Saturated Fat: 3.5g, Sodium: 540mg, Carbohydrate: 44g, Fiber: 10g, Total Sugar: 3g, (Added Sugar: 0g), Protein: 7g

Author:

Recipe and photo courtesy of Sorghum Checkoﬀ [1]

Rating:

Description:

This tangy Mediterranean meal is bursting with ﬂavor from the artichokes, olives, feta and assorted vegetables — all balanced out by a hearty sorghum base.