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.
  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 2 servings Sorghum Pilaf
  • Nutrition Info
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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

  1. 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. 
  2. 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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