|
Ingredients |
25 servings |
50 servings |
75 servings |
100 servings |
|
Pearled Sorghum Grain |
1 1/2 cup(s) |
3.000 cup(s) |
4.500 cup(s) |
6.000 cup(s) |
|
Soup, Chicken Stock, Home Prepared |
1.000 quart(s) + 1/2 cup(s) |
2.000 quart(s) + 1.000 cup(s) |
3.000 quart(s) + 12.000 ounce(s) |
1.000 gallon(s) + 2 cup(s) |
|
Cheese, Feta, Crumbled |
1.000 pound(s) |
2.000 pound(s) |
3.000 pound(s) |
4.000 pound(s) |
|
Kalamata Olives, Halved |
2.000 cup(s) |
1.000 quart(s) |
1.500 quart(s) |
2.000 quart(s) |
|
Cucumber, Diced |
2.000 cup(s) |
1.000 quart(s) |
1.500 quart(s) |
2.000 quart(s) |
|
Juice, Lemon |
0.500 cup(s) |
1.000 cup(s) |
1.500 cup(s) |
2.000 cup(s) |
|
Parsley, Chopped, Fresh |
0.500 cup(s) |
1.000 cup(s) |
1.500 cup(s) |
2.000 cup(s) |
|
Pepper, Bell, Red, Fresh, Diced |
1.000 cup(s) |
2.000 cup(s) |
3.000 cup(s) |
4.000 cup(s) |
|
Salt, Table |
1.000 tablespoon(s) |
2.000 tablespoon(s) |
3.000 tablespoon(s) |
4.000 tablespoon(s) |
|
Pepper, Black, Ground |
1.500 teaspoon(s) |
1.000 tablespoon(s) |
1.500 tablespoon(s) |
2.000 tablespoon(s) |
|
Oil, Olive, Extra Virgin |
0.500 cup(s) |
1.000 cup(s) |
1.500 cup(s) |
2.000 cup(s) |
|
Thyme, Fresh, Chopped |
2.000 tablespoon(s) |
4.000 tablespoon(s) |
6.000 tablespoon(s) |
0.500 cup(s) |
|
Peppermint Leaves, Fresh, Chopped |
4.000 tablespoon(s) |
0.500 cup(s) |
6.000 ounce(s) |
1.000 cup(s) |
|
Vinegar, Balsamic |
0.500 cup(s) |
1.000 cup(s) |
1.500 cup(s) |
2.000 cup(s) |
This recipe is served cold and makes an excellent side dish or can be used as an entrée topped with cold boiled shrimp or grilled shrimp. It also makes an excellent base for a cold entrée salad with chicken.
- Bring chicken stock to a boil and add the sorghum pearls. Cook covered for 45 minutes or until all the liquid is absorbed. You may substitute lightly salted water if chicken stock is not available.
- While the sorghum pearls are cooking, dice the cucumber and red bell pepper. Also, chop the herbs.
- Refrigerate the sorghum pearls to cool completely, then add the rest of the ingredients.
Plating instructions:
For an entrée salad, line a place with lettuce leaves and place 1⁄2 cup of the Greek Sorghum in the center. Top with cold boiled shrimp or grilled chicken breast strips and garnish with tomato wedges, cucumber slices and Kalamata olives. Top with feta crumbles and chopped parsley; add lemon wedges for the shrimp.
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Nutrients Per Serving |
||
|
Kilocalories |
174.231 |
kcal |
|
Protein |
3.469 |
g |
|
Carbohydrate |
16.636 |
g |
|
Fat, Total |
10.409 |
g |
|
Cholesterol |
6.636 |
mg |
|
Saturated Fat |
1.705 |
g |
|
Sodium |
656.322 |
mg |
|
Vitamin A (RE) |
39.700 |
RE |
|
Vitamin C |
19.665 |
mg |
|
Calcium |
39.170 |
mg |
|
Iron |
0.911 |
mg |
|
Dietary Fiber, Total |
0.573 |
g |
Certified Executive Chef American Academy of Chefs
