Greek Sorghum Bowl With Artichokes And Olives Recipes

GREEK SORGHUM BOWL

Steps:

• For the sorghum pilaf: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner.
• For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve.

BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL

Steps:

• Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
• Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
• Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

GREEK SCRAMBLE WITH ARTICHOKES, BLACK OLIVES AND FETA

Steps:

• In a medium bowl, whisk eggs until light and frothy.
• Quarter artichokes. Place in a medium bowl with ricotta, mozzarella, Aiago, nutmeg, and pepper.
• Coarsely chop basil and add to a bowl. Gently combine all ingredients in a bowl with a wooden spoon and set aside.
• Remove pits from olives, then coarsely chop.
• In a large, nonstick sauté pan over medium heat, melt butter. When butter bubbles, add eggs.
• Cook over medium heat until eggs begin to set on edges of pan. With a rubber spatula, pull eggs at the edges of the pan to the center and gently shake the pan to redistribute the scramble.
• Continue this motion every few minutes until eggs are almost done but still wet.
• Add the cheese mixture in heaping tablespoons over the top of the scramble.
• Stir in cheese to combine and sprinkle with olives. Remove from heat and garnish with crumbled feta cheese.

GREEK SORGHUM BOWL WITH ARTICHOKES AND OLIVES

Steps:

• 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, including cooked sorghum, in a large bowl.
• Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.

ARTICHOKE AND OLIVE FARRO SALAD

Steps:

• Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
• Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
• Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

GREEK SORGHUM BOWL WITH ARTICHOKES AND OLIVES

Steps:

• 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, including cooked sorghum, in a large bowl.
• Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.