Sorghum Salad

Submitted by Nado2003

"Found this one the wholegraincouncil.org web site. Trying to eat more whole grains. Note: This is a foodservice-quantity recipe from Jesse's restaurants. You can scale it down for family use!"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Yields: 32 cups
• Serves: 64

ingredients

• 3 cups milo (sorghum)
• 9 cups water
• 3⁄4 cup oregano, chopped fresh
• 6 green onions, chopped
• 3⁄4 cup olive oil
• 9 tablespoons fresh lemon juice
• 3 tablespoons lemon zest, grated
• 3 cups English cucumbers, peeled and chopped
• 1 cup pine nuts, toasted
• 3 cups feta cheese, crumbled
• 1⁄2 teaspoon cayenne
• 1 tablespoon sea salt

directions

1. 1. Bring the water to boil in a medium saucepan, then add the milo (sorghum).
2. 2. Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.
3. 3. Cool sorghum to room temperature, fluffing with a fork occasionally.
4. 4. In a large bowl, combine the remaining ingredients.
5. 5. Add the cooked sorghum.
6. 6. Adjust salt and paper to taste.