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Sorghum Pilaf with Lentils, Feta and Grapes: A GF and vegetarian sorghum pilaf bowl flavored with lentils, feta, and grapes.
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Sorghum Pilaf with Lentils, Feta, and Grapes

If you have never cooked sorghum before, this Sorghum Pilaf recipe with Lentils, Feta, and Grapes is a great place to start. This cereal grain is a gluten-free alternative to rice and with its nutty and earthy flavor, it is such a nice surprise to those who have never tried it before. In this version, I flavored it with hearty lentils and grapes and finished it with a little bit of crumbled feta.
Course Vegetarian Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 cups
Calories 410kcal

Ingredients

  • 1 cup whole grain sorghum rinsed (I used Bob’s Red Mill brand)
  • 1/2 cup French green lentils picked over and rinsed
  • 1 clove of garlic peeled (no need to mince)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dill chopped
  • 2 tablespoons fresh mint leaves chopped – more as garnish
  • coarse sea salt the amount depends on the saltiness of the feta cheese
  • 1/4 teaspoon black pepper
  • 1 cup red seedless grapes washed and cut in half
  • 1/2 cup feta cheese crumbled

Instructions

  • Place sorghum in a pot and add 3 cups of water. Bring it to a boil, cover, reduce the heat, and let it simmer for 55-60 minutes. Drain the excess liquid. Place it in a large bowl and set aside.
  • Meanwhile, place lentils in a separate pot and cover it with water*. Water should reach at least 2 inches above the lentils. Add the garlic. Bring it to a boil, cover, reduce the heat, and let it simmer for 15-20 minutes. Drain and set aside.
  • Make the vinaigrette by mixing vinegar, oil, herbs, salt* and pepper in small bowl.
  • To make the pilaf: Add in the lentils, grapes, and feta cheese in the bowl with the cooked sorghum.
  • Pour in the vinaigrette. Give it a gentle stir to make sure everything is homogenously mixed.
  • Taste for seasoning (add if necessary), top it off with a couple of fresh mint leaves, and serve.

Notes

Yields 4 portions[br]Notes:[br]1. If you have some, feel free to use vegetable stock to the lentils. [br]2. Before the adding the salt into the vinaigrette, I recommend tasting the feta cheese as some feta could be very salty.[br]3. If you are planning to serve it warm, cook the lentils in the last 20 minutes of sorghum cooking.

Nutrition

Serving: 4cups | Calories: 410kcal | Carbohydrates: 62g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 217mg | Potassium: 548mg | Fiber: 13g | Sugar: 7g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 5mg