Tender-chewy, round sorghum grains can stand in for small pasta shapes and Israeli couscous. Here, it’s used in a simple Middle Eastern grain salad.
YIELD: SERVES 6
½ cup sorghum, rinsed and drained
½ cup prepared sun-dried tomato pesto
1 English cucumber, peeled and diced (2 cups)
2 cups halved grape or cherry tomatoes
1 cup chopped fresh basil, parsley, or cilantro
8 green onions, thinly sliced (1 cup)
2 Tbs. lemon juice

  1. Combine sorghum and 1 cup water in medium saucepan; bring water to a boil. Cover pan, reduce heat to medium-low, and simmer 1 hour, or until grains are tender. Drain, and transfer to bowl.
  2. Stir pesto into hot sorghum, then allow mixture to cool. Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper, if desired. Let stand 1 hour or refrigerate overnight for best flavor.
    GLUTEN-FREE
    MAKE IT VEGAN Choose a vegan sun-dried tomato pesto for the dressing.

NUTRITION INFORMATION
Calories: 175
Protein: 4 g
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 20 g
Cholesterol: 0 mg
Sodium: 23 mg
Fiber: 3 g
Sugar: 6 g