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Milo Salad with Oregano, Feta Cheese, and Cucumbers

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Sometimes sorghum is called milo, and sometimes milo is called sorghum. Whatever you call it, Jesse's milo salad is a fresh, clean, and delicious dish. The National Sorghum Producers (www.sorghumgrowers.com) can put you in touch with a source for sorghum (milo). Recipe courtesy of Jesse Cool for The Oldways Table.

Ingredients: 

9 cups water
3 cups milo
3/4 cup chopped fresh oregano
6 scallions, white and tender green parts, chopped
3/4 cup extra virgin olive oil
9 tablespoons freshly squeezed lemon juice
3 tablespoons grated lemon zest
3 cups chopped English cucumbers
1 cup toasted pine nuts
3 cups crumbled feta cheese
1/2 teaspoon ground red pepper
1 tablespoon sea salt

Instructions: 

1. Bring the water and salt to a boil in a large saucepan and add the milo. Simmer the milo, uncovered, for 30 to 40 minutes, or until all the water is absorbed and the milo is the consistency of cooked rice. Cool the milo to room temperature, fluffing with a fork occasionally.

2. In a medium bowl, combine the oregano, the scallions, olive oil, lemon juice, lemon zest, cucumbers, pine nuts, feta cheese, red pepper and salt.

3. Add the cooked milo. Adjust salt and red pepper.

Nutritional Analysis: 

Per Serving: Calories:467, Protein:13 grams, Fat:31 grams, Saturated Fat:8 grams, Carbohydrates:42 grams, Fiber:4 g, Sodium:1005 mg + salt to taste, if necessary.

 


Yield: 
Serves 12