Average: 0 (0 votes)
Active time
15 minutes
Total time
45 minutes
32 cups

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


  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. Photo courtesy of Kelly Toups, for Oldways.


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

Yield: 32 cups

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