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Recipe posted by:

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    Salad
    1 cup whole grain sorghum, cooked
    2 cups seedless watermelon, cut in 1-inch cubes
    1 cup cucumber, diced or spiralized
    7-ounces arugula
    1/4 cup sunflower seeds, raw
    6 ounces feta cheese, crumbled

    Lemon-Mint Dressing
    1/2 cup olive oil
    1/4 cup lemon juice
    2 tablespoons white balsamic vinegar
    2 teaspoons sorghum syrup
    1 teaspoon Dijon mustard
    1/4 cup mint
    1/4 teaspoon sea salt

    recipe_instructions)){ ?>
    1. In a large bowl mix together cooked sorghum, watermelon, cucumber, arugula, sunflower seeds, and feta cheese. Set aside.

    2. In a blender, add olive oil, lemon juice, white balsamic vinegar, sorghum syrup, Dijon mustard, mint, and sea salt. Blend until well combined.

    3. Pour the olive oil mixture over the salad, place in a serving bowl, and serve.

    recipe_notes)){ ?>
    • To save time, pre-cook the sorghum, as it can be refrigerated for 5-7 days. Sorghum can be batch cooked and frozen for up to 3 months.

    • Reheat cooked sorghum on the stove top or in the microwave, and add some olive oil or butter if the grain is a bit dry. Fluff the sorghum with a fork, let cool completely, then add it to the bowl of kale.

    Nutrition information per 1 - 1/2 cup serving: 300 calories, 24 g total fat, 5 g saturated fat, 11 mg cholesterol, 270 mg sodium, 18 g carbohydrate, 2.5 g fiber, 5 g sugar, 5 g protein



    recipe_ingredients)){ ?>

    Ingredients

    Salad
    1 cup whole grain sorghum, cooked
    2 cups seedless watermelon, cut in 1-inch cubes
    1 cup cucumber, diced or spiralized
    7-ounces arugula
    1/4 cup sunflower seeds, raw
    6 ounces feta cheese, crumbled

    Lemon-Mint Dressing
    1/2 cup olive oil
    1/4 cup lemon juice
    2 tablespoons white balsamic vinegar
    2 teaspoons sorghum syrup
    1 teaspoon Dijon mustard
    1/4 cup mint
    1/4 teaspoon sea salt

    recipe_instructions)){ ?>

    Directions

    1. In a large bowl mix together cooked sorghum, watermelon, cucumber, arugula, sunflower seeds, and feta cheese. Set aside.

    2. In a blender, add olive oil, lemon juice, white balsamic vinegar, sorghum syrup, Dijon mustard, mint, and sea salt. Blend until well combined.

    3. Pour the olive oil mixture over the salad, place in a serving bowl, and serve.

    recipe_notes)){ ?>

    Notes

    • To save time, pre-cook the sorghum, as it can be refrigerated for 5-7 days. Sorghum can be batch cooked and frozen for up to 3 months.

    • Reheat cooked sorghum on the stove top or in the microwave, and add some olive oil or butter if the grain is a bit dry. Fluff the sorghum with a fork, let cool completely, then add it to the bowl of kale.

    Nutrition information per 1 - 1/2 cup serving: 300 calories, 24 g total fat, 5 g saturated fat, 11 mg cholesterol, 270 mg sodium, 18 g carbohydrate, 2.5 g fiber, 5 g sugar, 5 g protein

    Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

    View cooking tips

    Where To Buy

    Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

    Learn More

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    Want to get the latest recipes and information about serving sorghum to your friends and family? Sign up for our newsletter and let us inspire you with new healthy recipes and interesting ways to serve and enjoy sorghum!

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