Sun-Dried Tomato Pesto Tabbouleh with Sorghum
Try this easy salad as a vegetarian main (throw in some chick peas for even more fibre!) or as a delicious side.
Recipe - Choices Market Kitsilano
Sun-Dried Tomato Pesto Tabbouleh with Sorghum
Prep Time10 Minutes
Servings6
Cook Time70 Minutes
Ingredients
1/2 cup Sorghum
1/2 cup Sun-Dried Tomato Pesto
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
Directions
- 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.
- Stir pesto into hot sorghum, allow mixture to cool.
- Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper, if desired.
- Let stand I hour or refrigerate overnight for best flavour.
Makes 6 Servings
10 minutes
Prep Time
70 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Not Available
Cucumber - Long English, 1 Each
$2.98
Tomatoes - Tomatoes Grape, 283 Gram
$5.98$2.11/100g
Cilantro - Fresh, Bunch, 1 Each
$1.98
Onions - Green Scallions, Bunch, Fresh, 1 Each
Special
$0.98 was $2.28
Earth's Choice - Organic Lemon Juice, 250 Millilitre
$6.49$2.60/100ml
Directions
- 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.
- Stir pesto into hot sorghum, allow mixture to cool.
- Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper, if desired.
- Let stand I hour or refrigerate overnight for best flavour.
Makes 6 Servings
