Recipe Image

Servings:

Sorghum Pilaf with Lentils, Feta & Grapes

This cereal grain is a gluten-free alternative to rice and with its nutty and earthy flavor, it is such a nice surprise to those who have never tried it before. In this version, I flavored it with hearty lentils and grapes and finished it with a little bit of crumbled feta.

Total Time

1hr 25min

4.0

2 Ratings

Author: Fool Proof Living

Servings:

Ingredients

•

1 cup

Whole Grain Sorghum , rinsed

•

1/2 cup

French Green Lentils

•

1 clove

Garlic , peeled

•

3 Tbsp

Rice Vinegar

•

2 Tbsp

Extra-Virgin Olive Oil

•

1 Tbsp

Fresh Dill , chopped

•

2 Tbsp

Fresh Mint Leaves , chopped

•

to taste

Coarse Sea Salt

•

as needed

Ground Black Pepper

•

1 cup

Red Seedless Grapes , washed, halved

•

1/2 cup

Feta Cheese , crumbled

Cooking Instructions

Place Whole Grain Sorghum (1 cup) 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.

Meanwhile, place French Green Lentils (1/2 cup) in a separate pot and cover it with water. Water should reach at least 2 inches above the lentils.

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.

Make the vinaigrette by mixing Rice Vinegar (3 Tbsp) , Extra-Virgin Olive Oil (2 Tbsp) , Fresh Dill (1 Tbsp) , Fresh Mint Leaves (2 Tbsp) , Coarse Sea Salt (to taste) , and Ground Black Pepper (as needed) in small bowl.

To make the pilaf: Add in the lentils, Red Seedless Grapes (1 cup) , and Feta Cheese (1/2 cup) in the bowl with the cooked sorghum.

Pour in the vinaigrette. Give it a gentle stir to make sure everything is homogenously mixed.

Taste for seasoning (add if necessary), top it off with a couple of fresh mint leaves, and serve.

Nutrition Per Serving

CALORIES

382

FAT

13.1 g

PROTEIN

14.2 g

CARBS

57.9 g