4 cups cooked pearled or whole grain sorghum 
2  tsp olive oil
2 tbsp fresh parsley, finely chopped
1 tsp salt
1/4 tsp fresh ground pepper
1 pound ground sirloin, seasoned with salt/pepper and browned
8 bacon strips, fried crisp and crumbled 
1 small onion, thinly sliced
2 medium Roma tomatoes, seeded and diced
2 medium kosher dill pickles, thinly sliced
1/2 cup shredded cheddar cheese
1 cup romaine lettuce, shredded
1/2 cup light mayonnaise
1/2 cup light 1,000 Island or sun-dried tomato dressing

1. To cook the sorghum, bring 4 cups of water to a boil in a medium saucepan. Add 1¼ cups of pearled or whole grain sorghum. Cover with a tight-fitting lid and reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.  NOTE: For quicker cooking, sorghum may be cooked in a pressure cooker or Instant Pot following manufacturer’s instructions.

2. Season sorghum with olive oil, salt, pepper and parsley flakes.

3. To make the dressing, blend together ½ cup light mayonnaise and ½ cup light 1,000 Island or sun-dried tomato dressing.

4. The recipe serves between 4-6. To assemble a bowl, place seasoned sorghum in a large bowl and add remaining ingredients – cooked beef and bacon, onion, tomatoes, pickles, cheese and lettuce. Top with dressing and enjoy.