Greek Sorghum Bowl with Artichokes and Olives
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Ingredients1 h 5 m servings 508 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, including cooked sorghum, in a large bowl.
- Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.
- For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!
Per Serving: 508 calories; 30 g fat; 52 g carbohydrates; 9.2 g protein; 17 mg cholesterol; 1186 mg sodium. Full nutrition
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