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Greek Sorghum Bowl with Artichokes and Olives |
"Savor the exotic flavors of the Mediterranean in an easy-to-prepare bowl. Be inspired by authentic Greek foods, like artichokes, Kalamata olives, cucumbers and feta cheese--and taste how sorghum grain enhances the goodness in every bite."
Ingredients :
- 1 cup whole grain sorghum, uncooked
- 4 cups water
- 1 cup marinated artichoke hearts, quartered
- 1 cup pitted Kalamata olives, halved
- 1 cup cucumbers, halved and sliced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/2 cup red onion, thinly sliced
- Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions :
Prep : 20M | Cook : 4M | Ready in : 1H5M |
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- 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!
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