½ cup sorghum
2 cups water
Salt to taste
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
1 cup chopped fresh flat-leaf parsley (from 1 large bunch)
¼ cup chopped cilantro
1 heaped cup cherry tomatoes, quartered (about 6 ounces)
¾ pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
1 small ripe avocado, diced
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried

1. Combine the sorghum, water and salt to taste (I use 1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat, cover and simmer 60 minutes, until the grains are tender and have begun to burst. Remove from the heat and strain off any water remaining in the pot.
2. In a large salad bowl, whisk together the lemon juice, salt to taste and the olive oil. Add the cooked sorghum and toss together. Add the remaining ingredients, except the lettuce leaves, and toss together. Serve with the lettuce leaves. Use them for scooping.