Sorghum Tabbouleh - Sorghum Checkoff

Name: Sorghum Tabbouleh - Sorghum Checkoff
Ingredients: 1 cup Furmano's Fully Cooked Sorghum, Drained & Rinsed (for Furmano's Recipe- Chef Paul); 1 cup Parsley, Chopped (for Furmano's Recipe- Chef Paul); 1 cup Cucumbers (1/4" Diced) (for Furmano's Recipe- Chef Paul); 1 cup Furmano's Salsa Style Diced Tomatoes (for Furmano's Recipe- Chef Paul); 1/3 cup Mint, Chopped (for Furmano's Recipe- Chef Paul); 1/3 cup Green Onion, Sliced (for Furmano's Recipe- Chef Paul); 1/3 cup Olive Oil (for Furmano's Recipe- Chef Paul); 1/4 cup Fresh Lemon Juice (for Furmano's Recipe- Chef Paul); 2 tablespoons Fresh Garlic, Minced (for Furmano's Recipe- Chef Paul); As Needed Salt To Taste (for Furmano's Recipe- Chef Paul); As Needed Pepper to Taste (for Furmano's Recipe- Chef Paul)

www.sorghumcheckoff.com

Savor the unique flavor of Sorghum in this refreshing Tabbouleh recipe! Perfect for a healthy summer salad.

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Ingredients

1 cup Furmano's Fully Cooked Sorghum, Drained & Rinsed (for Furmano's Recipe- Chef Paul)
1 cup Parsley, Chopped (for Furmano's Recipe- Chef Paul)
1 cup Cucumbers (1/4" Diced) (for Furmano's Recipe- Chef Paul)
1 cup Furmano's Salsa Style Diced Tomatoes (for Furmano's Recipe- Chef Paul)
1/3 cup Mint, Chopped (for Furmano's Recipe- Chef Paul)
1/3 cup Green Onion, Sliced (for Furmano's Recipe- Chef Paul)
1/3 cup Olive Oil (for Furmano's Recipe- Chef Paul)
1/4 cup Fresh Lemon Juice (for Furmano's Recipe- Chef Paul)
2 tablespoons Fresh Garlic, Minced (for Furmano's Recipe- Chef Paul)
As Needed Salt To Taste (for Furmano's Recipe- Chef Paul)
As Needed Pepper to Taste (for Furmano's Recipe- Chef Paul)