Greek Sorghum Bowl with Artichokes and Olives
- Category: The Sorghum Checkoff
- Author: The Sorghum Checkoff
- Rating: 4.0
- Prep time: 20 min
- Cook time: 45 min
Ingredients
- 1 cup whole grain sorghum, uncooked
- 4 cups water
- 1 cup marinated artichoke hearts, quartered
- 1 cup pitted Kalamata olives, halved
- 1 cup cucumbers, halved and sliced
- 1 cup cherry or grape tomatoes, halved
- ½ cup crumbled feta cheese
- ½ cup red onion, thinly sliced
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
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