1 cup whole grain sorghum
4 cups water
1 cup halved green grapes
2 cups diced English cucumber
2/3 cup chopped flat leaf parsley
½ cup chopped dill
¼ cup chopped mint
2 tablespoons extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon sea salt
Freshly ground pepper to taste
Rinse and drain the whole grain sorghum.
Bring 4 cups of water or stock to a boil in a small saucepan.
Add 1 cup of whole grain sorghum. Cover with a tight-fitting lid and bring to a boil. Reduce heat to medium and let simmer for 45 minutes or until tender.
Fluff the sorghum with a fork and transfer to a medium mixing bowl to cool.
Once the sorghum is cool, combine the grapes, cucumber, herbs, oil, lemon juice and zest, salt and pepper. Serve