Go Back
Print Pin

Greek Sorghum Bowls

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2

Ingredients

Bowls

  • 1 1/2 cups cooked sorghum
  • 1/2 sweet onion diced
  • 2 tsp olive oil
  • 1/4 cup pine nuts
  • salt to taste
  • 1/2 cup cherry or grape tomatoes halved
  • 1/2 cup cucumbers cut into half moons
  • 1/4 cup feta cheese crumbled
  • 10 calamata olives pitted and cut in half
  • ¼ - ½ cup Gewürztraminer herb vinaigrette
  • 1 lemon zested

Gewürztraminer Herb Vinaigrette 

  • 10 leaves basil fresh
  • 1 tbsp chives finely diced
  • 1/2 oz garlic minced
  • 12 1/2 oz Messina Hof Off Dry Gewürztraminer
  • 1 1/2 oz white wine vinegar
  • 1 1/12 oz Dijon mustard
  • 2 oz honey
  • 10 oz olive oil
  • salt and pepper to taste

Instructions

Bowls

  • In a skillet over medium high heat, warm the olive oil until it is wavy.  Add the onion and sauté for 2-3 minutes until translucent.  Add the pine nuts and sorghum and sauté until warm.  Season with salt to taste.
  • Split the sorghum pilaf into two bowls and top with the toppings, drizzle with herb vinaigrette.  Finish with fresh lemon zest.

Gewürztraminer Herb Vinaigrette 

  • Add all ingredients except oil to a blender and pulse until well blended.  Be sure to scrape down the sides of the pitcher as needed. 
  • Starting on low speed, slowly stream in the oil until the mixture emulsifies and thickens.  Increase the speed to medium as you stream in the oil and the dressing starts to thicken. 
  • Taste and adjust the seasoning, adding more salt or pepper if you like.