Ingredients

• 1 1/2 cups cooked whole-grain sorghum
• 1/2 sweet onion
• 2 teaspoons olive oil
• 1/4 cup pine nuts
• Salt
• 1/2 cup cherry or grape tomatoes, sliced in half
• 1/2 cup cucumbers, chopped into small cubes
• 1/4 cup feta cheese, crumbled
• 10 kalamata olives, halved

Instructions

1. For the sorghum pilaf: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner.
2. For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve.