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Greek Sorghum Pearls with Feta and Olives

https://www.sorghumcheckoff.com/recipes/greek-sorghum-pearls-with-feta-and-olives/

A colorful salad of Greek Sorghum Pearls with Feta and Olives. The sorghum pearls are cooked until they are tender and have a nutty flavor, and they are tossed with a simple dressing made with olive oil, lemon juice, and black pepper. The salad is then topped with feta cheese, olives, and parsley.

Sorghum Form

Pearled Grain

This recipe for Greek Sorghum Pearls with Feta and Olives is a delicious and healthy salad that is perfect for a quick and easy meal. The sorghum pearls are cooked until they are tender and have a nutty flavor, and they are tossed with a simple dressing made with olive oil, lemon juice, and black pepper. The salad is then topped with feta cheese, olives, and parsley.

This salad is a great source of fiber and protein, and it is also gluten-free and vegan. It is a perfect salad for a light lunch or dinner, or it can be served as a side dish.

  • If you like, you can add additional vegetables to the salad, such as diced tomatoes, cucumbers, or bell peppers.
  • For a more flavorful salad, you can add a drizzle of balsamic vinegar or roasted garlic oil to the dressing.

Ingredients

25 servings

50 servings

75 servings

100 servings

Pearled Sorghum Grain

1 1/2 cup(s)

3 cup(s)

4 cup(s)

6 cup(s)

Soup, Chicken Stock, Home Prepared

1 quart(s) + 1/2 cup(s)

2 quart(s) + 1.000 cup(s)

3 quart(s) + 12.000 ounce(s)

1gallon(s) + 2 cup(s)

Cheese, Feta, Crumbled

1 pound(s)

2 pound(s)

3 pound(s)

4 pound(s)

Kalamata Olives, Halved

2cup(s)

1 quart(s)

1.5 quart(s)

2 quart(s)

Cucumber, Diced

2 cup(s)

1 quart(s)

1.5 quart(s)

2 quart(s)

Juice, Lemon

0.5 cup(s)

1 cup(s)

1.5 cup(s)

2 cup(s)

Parsley, Chopped, Fresh

0.5 cup(s)

1cup(s)

1.5 cup(s)

2 cup(s)

Pepper, Bell, Red, Fresh, Diced

1 cup(s)

2 cup(s)

3 cup(s)

4 cup(s)

Salt, Table

1 tablespoon(s)

2 tablespoon(s)

3 tablespoon(s)

4 tablespoon(s)

Pepper, Black, Ground

1.5 teaspoon(s)

1 tablespoon(s)

1.5 tablespoon(s)

2 tablespoon(s)

Oil, Olive, Extra Virgin

0.5 cup(s)

1 cup(s)

1.5 cup(s)

2 cup(s)

Thyme, Fresh, Chopped

2 tablespoon(s)

4 tablespoon(s)

6 tablespoon(s)

0.5 cup(s)

Peppermint Leaves, Fresh, Chopped

4 tablespoon(s)

0.5 cup(s)

6 ounce(s)

1 cup(s)

Vinegar, Balsamic

0.5 cup(s)

1 cup(s)

1.5 cup(s)

2 cup(s)

Ingredients

  • See above table for scaled ingredient requirements

Instructions

  1. 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.
  2. While the sorghum pearls are cooking, dice the cucumber and red bell pepper. Also, chop the herbs.
  3. Refrigerate the sorghum pearls to cool completely, then add the rest of the ingredients.
  4. Plating instructions:

    For an entrée salad, line a place with lettuce leaves and place 1⁄2 cup of the Greek Sorghum in the center. Top with cold boiled shrimp or grilled chicken breast strips and garnish with tomato wedges, cucumber slices and Kalamata olives. Top with feta crumbles and chopped parsley; add lemon wedges for the shrimp.
  5. This recipe is served cold and makes an excellent side dish or can be used as an entrée topped with cold boiled shrimp or grilled shrimp. It also makes an excellent base for a cold entrée salad with chicken.

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