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Sorghum and Sun-Dried Tomato Pesto Tabbouleh Recipe

For more about this recipe: Homemade Pesto Recipe and Gluten-Free Salad…

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For more about this recipe: Homemade Pesto Recipe and Gluten-Free Salad

None

Servings
6

Ingredients

  • ½ cup sorghum, rinsed and drained
  • ½ cup Sun-Dried Tomato Pesto (see recipe below)
  • 1 English cucumber, peeled and diced (2 cups)
  • 2 cups halved grape or cherry tomatoes
  • 1 cup chopped fresh basil, parsley, or cilantro
  • 8 green onions, thinly sliced (1 cup)
  • 2 Tbs. lemon juice

Preparation

  1. Combine sorghum and 1 cup water in medium saucepan; bring water to a boil. Cover pan, reduce heat to medium-low, and simmer 1 hour, or until grains are tender. Drain, and transfer to bowl.
  2. Stir pesto into hot sorghum, then allow mixture to cool. Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper, if desired. Let stand 1 hour or refrigerate overnight for best flavor.

Nutrition Information

  • Calories 175
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 23 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g