Greek Sorghum Bowl
- Level: Easy
- Yield: 2 servings Sorghum Pilaf
-
- Nutritional Analysis
- Per Serving
- Calories
- 478 calorie
- Total Fat
- 31 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 33 milligrams
- Sodium
- 659 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 5 grams
- Protein
- 14 grams
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
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.