Greek Sorghum Bowl With Artichokes And Olives 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

GREEK SCRAMBLE WITH ARTICHOKES, BLACK OLIVES AND FETA



Greek Scramble With Artichokes, Black Olives and Feta image

We love Greek food, and when you can make a Greek dish for breakfast, homerun! The medley of cheeses adds richness and body to the scrambled eggs. Recipe adapted from the Flying Biscuit Cafe, Atlanta, GA. COOKS NOTES: Please note that there are no cooking times, not needed. If you know how to cook eggs, and you know how you and your family like eggs, you will have no problems.

Provided by PaulaG

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 large eggs
1 (15 ounce) can artichokes, drained
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese
1/4 cup grated asiago cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
6 -8 fresh basil leaves
6 -10 kalamata olives
1 tablespoon unsalted butter
2 tablespoons crumbled feta cheese

Steps:

  • In a medium bowl, whisk eggs until light and frothy.
  • Quarter artichokes. Place in a medium bowl with ricotta, mozzarella, Aiago, nutmeg, and pepper.
  • Coarsely chop basil and add to a bowl. Gently combine all ingredients in a bowl with a wooden spoon and set aside.
  • Remove pits from olives, then coarsely chop.
  • In a large, nonstick sauté pan over medium heat, melt butter. When butter bubbles, add eggs.
  • Cook over medium heat until eggs begin to set on edges of pan. With a rubber spatula, pull eggs at the edges of the pan to the center and gently shake the pan to redistribute the scramble.
  • Continue this motion every few minutes until eggs are almost done but still wet.
  • Add the cheese mixture in heaping tablespoons over the top of the scramble.
  • Stir in cheese to combine and sprinkle with olives. Remove from heat and garnish with crumbled feta cheese.

Nutrition Facts : Calories 342.3, Fat 21.9, SaturatedFat 10.6, Cholesterol 412.7, Sodium 484.6, Carbohydrate 14.2, Fiber 6.1, Sugar 2, Protein 23.8

GREEK SORGHUM BOWL WITH ARTICHOKES AND OLIVES



Greek Sorghum Bowl with Artichokes and Olives image

Savor the exotic flavors of the Mediterranean in an easy-to-prepare bowl. Be inspired by authentic Greek foods, like artichokes, Kalamata olives, cucumbers and feta cheese--and taste how sorghum grain enhances the goodness in every bite.

Provided by The Sorghum Checkoff

Categories     The Sorghum Checkoff

Time 1h5m

Yield 4

Number Of Ingredients 13

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

Steps:

  • In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
  • Combine all salad ingredients, including cooked sorghum, in a large bowl.
  • Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.

Nutrition Facts : Calories 507.9 calories, Carbohydrate 52 g, Cholesterol 16.7 mg, Fat 30 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 1186.2 mg, Sugar 3.4 g

BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL



Braised Greek Artichoke Bottoms with Lemon and Olive Oil image

Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis' delightful "Cookbook of the Jews of Greece," also included honey (2 tablespoons), but I prefer the dish without. I don't like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.

Provided by Martha Rose Shulman

Time 45m

Yield 4 servings

Number Of Ingredients 5

8 medium artichokes, or 4 large
Juice of 4 lemons
1/3 cup extra virgin olive oil
Salt to taste
2 tablespoons chopped fresh dill, plus additional for garnish if desired

Steps:

  • Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
  • Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
  • Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 15 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 772 milligrams, Sugar 4 grams

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