Easy Slow Cooker Sorghum Food

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GREEK SORGHUM BOWL



Greek Sorghum Bowl image

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.

Provided by EA Stewart

Categories     main-dish

Time 10m

Yield 2 servings Sorghum Pilaf

Number Of Ingredients 9

1 1/2 cups cooked whole-grain sorghum
1/2 sweet onion
2 teaspoons olive oil
1/4 cup pine nuts
Salt
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

Steps:

  • 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.

Nutrition Facts : Calories 478 calorie, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 33 milligrams, Sodium 659 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 14 grams

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