Ingredients

• 3 cups water
• 1 cup whole grain sorghum
• 2 tomatoes, chopped
• 1 rib celery, chopped
• 1/2 small onion, chopped
• 1/4 cup chopped cilantro, or to taste (optional)
• 1 fresh jalapeno pepper, seeded and chopped
• 1 clove garlic, crushed
• 1 cup light Italian salad dressing
• 2 tablespoons lemon juice

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Instructions

1. Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
2. Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.