- 1 cup pearled sorghum, uncooked
- 4 cups water
- 12 ounces cooked, sliced chicken breast
- 2 cups shredded cabbage
- 1 1/2 cups sugar snap peas
- 1 cup carrot ribbons
- 1 cup daikon radish ribbons
- 2 tablespoons furikake (Japanese nori seasoning)
- Dressing:
- 2 tablespoons vegetable oil
- 2 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
- Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.
04/28/2018
recipepes.com
Asian Veggies, Chicken and Sorghum Grain Bowl, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
