Greek Sorghum Bowl with Artichokes and Olives - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultura
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 m
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Ingredients
- 3 cups cooked whole grain sorghum
- 1 cup marinated artichoke hearts, quartered
- ½ cup Kalamata olives, halved
- 1 cup cucumbers, halved and sliced
- 1 cup cherry/grape tomatoes, halved
- ¼ cup crumbled feta
- ½ cup red onion, thinly sliced
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- ½ teaspoon garlic powder
- Salt to taste
- ¼ teaspoon ground black pepper
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