Cooking Instructions
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Step 1
Place
Whole Grain Sorghum (190 g)
in a pot and add 3 cups of water. Bring it to a boil, cover, reduce the heat, and let it simmer for 55-60 minutes. Drain the excess liquid. Place it in a large bowl and set aside.
Step 2
Meanwhile, place
French Green Lentils (95 g)
in a separate pot and cover it with water. Water should reach at least 2 inches above the lentils.
Step 3
Add the
Garlic (1 clove)
. Bring it to a boil, cover, reduce the heat, and let it simmer for 15-20 minutes. Drain and set aside.
Step 4
Make the vinaigrette by mixing
Rice Vinegar (45 mL)
,
Extra-Virgin Olive Oil (30 mL)
,
Fresh Dill (as needed)
,
Fresh Mint Leaves (3 g)
,
Coarse Sea Salt (to taste)
, and
Ground Black Pepper (as needed)
in small bowl.
Step 5
To make the pilaf: Add in the lentils,
Red Seedless Grapes (155 g)
, and
Feta Cheese (75 g)
in the bowl with the cooked sorghum.
Step 6
Pour in the vinaigrette. Give it a gentle stir to make sure everything is homogenously mixed.
Step 7
Taste for seasoning (add if necessary), top it off with a couple of fresh mint leaves, and serve.
