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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 508 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup lemon juice
• ½ teaspoon garlic powder
• 4 cups water
• ¼ teaspoon ground black pepper
• ½ cup crumbled feta cheese
• ¼ cup extra virgin olive oil
• 1 cup cherry or grape tomatoes, halved
• ½ cup red onion, thinly sliced
• 1 cup whole grain sorghum, uncooked
• 1 cup marinated artichoke hearts, quartered
• 1 cup pitted Kalamata olives, halved
• 1 cup cucumbers, halved and sliced

Recipe Instructions

Step 1

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.

Step 2

Combine all salad ingredients, including cooked sorghum, in a large bowl.

Step 3

Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.