Garow: Sorghum Salad

This is a savory version prepared as a salad, the sorghum is boiled then mixed with chopped vegetable and drizzled with balsamic vinegar, lemon and olive oil.

Ingredients:

• 2 cups sorghum
• 1/4 cup finely chopped cilantro
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 onion, diced
• 2 green onions, chopped
• 2 tablespoon balsamic vinegar
• 1/2 red bell pepper, diced
• 1 tomato, diced
• chopped olives
• Salt and pepper to taste

Directions:

• Clean the sorghum water until it is clear. (if you have the time it is best to soaked over night) In a large pot combine the sorghum and enough water to come 2 inches over the sorghum.
• Bring to a boil and cook uncovered for 1 hour, or until tender, add more water if it needed. Drain and let cool.
• In a large bowl, combine the sorghum, tomato, pepper, onion, green onions, cilantro, lemon juice, olive oil, olives, season to taste, with salt and pepper.