Asian Veggies, Chicken and Sorghum Grain Bowl
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Ingredients20 m servings 575 cals
Original recipe yields 4 servings
- 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 in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.
- For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!
Per Serving: 575 calories; 22.2 g fat; 60.3 g carbohydrates; 29.9 g protein; 63 mg cholesterol; 438 mg sodium. Full nutrition