Mediterranean Sorghum Salad with Tomatoes, Olives & Avocado

  • Ingredients: 1 1/2 cups of whole grain sorghum
  • 2 teaspoons of salt
  • 2 teaspoons of lime juice
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon ground cumin
  • 10 ounces cherry tomatoes, halved
  • 12 Greek olives, pitted
  • 1 avocado, halved, pitted and cut into 1/2" pieces
  • 5 scallions, sliced thin
  • 1/4 cup minced fresh cilantro

Step 1

Bring 4 quarts water to boil in large pot. Add sorghum and salt; cover with a tight-fitting lid and bring to a boil. Reduce heat to medium and let simmer for 45 minutes or until tender. Stir occasionally. Add more water or stock if necessary. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle sorghum with lime juice and let cool completely, about 15 minutes.

Step 2

For the Salad:

Whisk olive oil, garlic, lime zest, lime juice, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled sorghum to large bowl. Add tomatoes, avocado, olives, and dressing; toss to combine. Let stand for 10 minutes.
Add 1/4 cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.

Step 3

Variations:
Replace sorghum with Brown rice, Farro, Shirataki Rice or cauliflower rice. Garnish with fresh herbs or low-fat feta cheese & serve over arugula to turn this into an entree salad.