Greek Sorghum Bowl

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.]

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
2 servings Sorghum Pilaf
Level:
Easy

NUTRITION INFO
Ingredients
  • Sorghum Pilaf:
  • 1 1/2 cups cooked whole-grain sorghum
  • 1/2 sweet onion
  • 2 teaspoons olive oil
  • 1/4 cup pine nuts
  • Salt
  • Greek Bowl:
  • 1/2 cup cherry or grape tomatoes, sliced in half
  • 1/2 cup cucumbers, chopped into small cubes
  • 1/4 cup feta cheese, crumbled
  • 10 kalamata olives, halved
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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    Recipe courtesy of Giada De Laurentiis