This satisfying Greek Sorghum Bowl combines a quick pilaf made with sorghum, sauteed onions, and pine nuts with Mediterranean veggies and tangy feta. Serve the leftover pilaf alongside roast chicken, grilled salmon or seared tofu, and steamed veggies, for an easy weeknight dinner.
Recipe courtesy of EA Stewart
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Greek Sorghum Bowl
Total:
10 min
Active:
5 min
Yield:
2 servings Sorghum Pilaf
Level:
Easy

Nutrition Info

Healthy
Total:
10 min
Active:
5 min
Yield:
2 servings Sorghum Pilaf
Level:
Easy

Nutrition Info

Healthy

Ingredients

Sorghum Pilaf: 
Greek Bowl:

Directions

For the sorghum pilaf: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner. 

For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve.

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