1 cup whole grain sorghum
3 cups water
Gluten-Free Rye Croutons
4 slices Canyon Bakehouse Gluten-Free Deli Rye Style bread, cut into ½ inch cubes
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground pepper, to taste

Salad

2 cups arugula
Handful of finely chopped fresh parsley
Handful of finely chopped fresh basil
4 red radishes, finely diced
½ small red onion, finely diced
2 tablespoons sunflower seeds, optional
Juice of 1 large lemon
1 tablespoon extra-virgin olive oil, plus more if needed for serving
Pinch crushed red pepper flakes
Pinch fresh lemon zest
Sea salt and freshly ground pepper, to taste

1. Cook the sorghum, combine sorghum and water in a medium saucepan and bring to a boil; reduce heat and simmer for 1 hour or until tender. Remove from heat and fluff with a fork.
2. Preheat oven to 350 degrees F.
3. Bake cubes of bread on a rimmed baking sheet for 10-12 minutes or until golden brown and crispy. Remove from the oven and set aside.
4. In a large bowl, combine the arugula, parsley, basil, radishes, red onion, optional sunflower seeds and cooked sorghum. Add the croutons.

In a small bowl, whisk olive oil, crushed red pepper flakes, lemon zest, sea salt and pepper; whisk to combine. Add more oil if needed and drizzle over the arugula mixture. Toss to combine and serve immediately.