3 cups cooked pearled sorghum
1 cup carrots, julienned
3/4 cup red bell pepper, diced
3/4 cup celery, diagonally sliced
1 cup roasted Marcona almonds
3 green onions, sliced thin
1/4 cup chopped parsley
4 Tablespoons seasoned rice vinegar
1 1/2 Tablespoons Asian (toasted) sesame oil
1 teaspoon soy sauce
1 clove garlic, minced
Salt and freshly ground pepper to taste
In a small saucepan, boil 4 cups of water and add 1 cup of pearled grain sorghum to make 3 cups of cooked sorghum.
Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender.
Fluff with a fork.
Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients.
Drizzle over salad and toss to coat.
Refrigerate one hour before serving.