Dressing:

2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/8 teaspoon white pepper

Vegetables:

1/4 cup shelled raw pumpkin seeds or pine nuts
1 English or hothouse cucumber, unpeeled and chopped
3 green onions, chopped
1 small red bell pepper, chopped, or 12 grape tomatoes, halved
1 small yellow bell pepper, chopped
1/2 cup cooked edamame
1/2 cup chopped seasonal fruit (figs, pears, apples, oranges, or dried cranberries)
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint

Mixed Greens:

1/4 cup crumbled feta cheese or queso fresco (optional)
12 cooked large whole shrimp, peeled (or more to taste)

Sorghum is the 5th most important cereal grain in the world. It resembles bulgur or wheat berries when cooked and is available from ShilohFarms.com. It is a hearty, chewy solution to meeting our daily goal of 2 to 3 servings of whole grains per day. Or, you could use brown rice or quinoa. In place of the edamame, use other green seasonal vegetables such as steamed green beans or broccoli. This dish is stunning when served on a large platter of mixed greens.

To cook the sorghum:

1 cup uncooked whole grain sorghum (soaked overnight in water to cover)
3/4 teaspoon sea salt, divided
2 cups water

1. Drain the soaked sorghum and discard water. In a heavy medium saucepan, combine sorghum, 1/2 teaspoon of the salt, and 2 cups water. Bring to boil. Cover and reduce heat, simmering for 40 to 45 minutes. Transfer to a strainer and drain well. Set aside.
2. Make the dressing: In a screw-top jar, shake the lemon juice, oil, vinegar, remaining ¼ teaspoon of sea salt and pepper until thoroughly blended and creamy. Set aside.
3. Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes. Set aside.
4. In a large bowl, combine the sorghum and the vegetables and toss to blend. Add dressing and toss until all ingredients are well coated. Let stand for 20 minutes before serving.
5. Arrange mixed greens on a large platter, top with tabbouleh, arrange shrimp on top, and serve, garnished with fresh parsley.