Recipe
Greek Sorghum Pearls with Feta and Olives
https://www.sorghumcheckoff.com/recipes/greek-sorghum-pearls-with-feta-and-olives-2/
This delicious and healthy salad is perfect for a quick and easy meal. Sorghum pearls are cooked until tender and then tossed with feta cheese, olives, and a simple vinaigrette. The result is a salad that is both flavorful and satisfying.
|
Ingredients |
25 servings |
50 servings |
75 servings |
100 servings |
|
Pearled Sorghum Grain |
1 1/2 cup(s) |
3 cup(s) |
4.5 cup(s) |
6 cup(s) |
|
Chicken Stock |
1 quart(s) + 1/2 cup(s) |
2 quart(s) + 1 cup(s) |
3 quart(s) + 12 ounce(s) |
1 gallon(s) + 2 cup(s) |
|
Cheese, Feta, Crumbled |
1 pound(s) |
2 pound(s) |
3 pound(s) |
4.000 pound(s) |
|
Kalamata Olives, Halved |
2.000 cup(s) |
1.000 quart(s) |
1.500 quart(s) |
2.000 quart(s) |
|
Cucumber, Diced |
2.000 cup(s) |
1.000 quart(s) |
1.500 quart(s) |
2.000 quart(s) |
|
Juice, Lemon |
0.500 cup(s) |
1.000 cup(s) |
1.500 cup(s) |
2.000 cup(s) |
|
Parsley, Chopped, Fresh |
0.500 cup(s) |
1.000 cup(s) |
1.500 cup(s) |
2.000 cup(s) |
|
Pepper, Bell, Red, Fresh, Diced |
1.000 cup(s) |
2.000 cup(s) |
3.000 cup(s) |
4.000 cup(s) |
|
Salt, Table |
1.000 tablespoon(s) |
2.000 tablespoon(s) |
3.000 tablespoon(s) |
4.000 tablespoon(s) |
|
Pepper, Black, Ground |
1.500 teaspoon(s) |
1.000 tablespoon(s) |
1.500 tablespoon(s) |
2.000 tablespoon(s) |
|
Oil, Olive, Extra Virgin |
0.500 cup(s) |
1.000 cup(s) |
1.500 cup(s) |
2.000 cup(s) |
|
Thyme, Fresh, Chopped |
2.000 tablespoon(s) |
4.000 tablespoon(s) |
6.000 tablespoon(s) |
0.500 cup(s) |
|
Peppermint Leaves, Fresh, Chopped |
4.000 tablespoon(s) |
0.500 cup(s) |
6.000 ounce(s) |
1.000 cup(s) |
|
Vinegar, Balsamic |
0.500 cup(s) |
1.000 cup(s) |
1.500 cup(s) |
2.000 cup(s) |
Share This Recipe
Ingredients
- See above table for scaled ingredient requirements
Instructions
- Bring chicken stock to a boil and add the sorghum pearls. Cook covered for 45 minutes or until all the liquid is absorbed. You may substitute lightly salted water if chicken stock is not available.
- While the sorghum pearls are cooking, dice the cucumber and red bell pepper. Also, chop the herbs.
- Refrigerate the sorghum pearls to cool completely, then add the rest of the ingredients.
- This recipe is served cold and makes an excellent side dish or can be used as an entrée topped with protein of choice.
Related Recipes
Recipe
Gluten-Free Brownies
Recipe