Recipe
Salad
Sorghum Salad with Cucumbers, Peppers and Feta with an Oregano-Lemon Dressing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 5 c. water | ||
| 3 c. sorghum | ||
| 4 c. no-salt-added chicken stock | ||
| ¾ c. chopped fresh oregano | ||
| 6 green onions, chopped | ||
| 2 tbsp. olive oil | ||
| 9 tbsp. fresh lemon juice | ||
| 3 tbsp. grated lemon zest | ||
| 3 c. chopped cucumbers | ||
| 1 c. toasted pecans | ||
| 3 c. crumbled feta cheese | ||
| ½ tsp. cayenne | ||
| Sea salt and ground black pepper, to taste |
Directions
- Bring the chicken stock to boil in a medium saucepan; add the sorghum. Simmer for 50 minutes or until somewhat soft, similar to cooked rice. Cool to room temperature, fluffing with a fork occasionally.
- In a large bowl, combine oregano, onions, oil, juice, zest, cucumbers, pecans, feta and cayenne. Add the cooked sorghum. Adjust salt and pepper to taste.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 460mg
- Total Carbohydrates: 16g
- Protein: 5g
Recipe Source:
www.yummly.com.