Milo (Sorghum) Salad

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!

Banner Image:

Milo Salad Kt1 1.jpg

Grain:

Sorghum [1]

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

Active time:

15 minutes

Yield:

32 cups

Nutrition:

Calories: 180 , Total Fat: 12 g, (Saturated Fat: 3 g), Sodium: 380 mg, Carbohydrate: 16 g, Fiber: 2 g, Protein: 5 g.

Author:

Recipe courtesy of Jesse Cool, author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients [2]. Photo courtesy of Kelly Toups, for Oldways.

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Staff Favorites

Course:

Salads

Dietary choice:

Vegetarian

Rating:

Description:

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.