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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.
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.
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)
Ground Black Pepper (1/4 tsp)
in small bowl.
To make the pilaf: Add in the lentils,
Red Seedless Grapes (1 cup)
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.
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