Sorghum and Sun-Dried Tomato Pesto Tabbouleh

1. 1

   Combine sorghum and 1 cup water in medium saucepan; bring water to a boil.

2. 2

   Cover pan, reduce heat to medium-low, and simmer 1 hour, or until grains are tender.

3. 3

   Drain, and transfer to bowl.

4. 4

   Stir pesto into hot sorghum, then allow mixture to cool.

5. 5

   Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper, if desired.

6. 6

   Let stand 1 hour or refrigerate overnight for best flavor.

* Per serving · 4 servings · Values may vary.

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