Salad recipes

Zesty Whole Grain and Vegetable Salad

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Ingredients

  • 3 cups water
  • 1 cup whole grain sorghum
  • 2 tomatoes, chopped
  • 1 rib celery, chopped
  • ½ small onion, chopped
  • ¼ cup chopped cilantro, or to taste (Optional)
  • 1 fresh jalapeno pepper, seeded and chopped
  • 1 clove garlic, crushed
  • 1 cup light Italian salad dressing
  • 2 tablespoons lemon juice

Step by step

  1. Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
  2. Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

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