Sorghum Salad with Arugula, Pomegranate, and Pistachios

Step 1

In a medium saucepan, bring the water to a boil over high heat. Add the sorghum and bring back to boil. Cover, reduce heat to medium low, and cook until tender, about 55 minutes or according to package directions. Set aside, covered, for 10 minutes to complete the cooking process.

Step 2

In a large bowl, whisk together the lemon juice, oil, salt, and pepper. Stir in the hot sorghum. Set aside to cool for 30 minutes. Stir, then chill.

Step 3

When the sorghum is cool, stir in the arugula, pistachios, pomegranate arils, and desired amount of lemon zest. Adjust seasoning and serve.

Step 4

In a medium saucepan, bring the water to a boil over high heat. Add the sorghum and bring back to boil. Cover, reduce heat to medium low, and cook until tender, about 55 minutes or according to package directions. Set aside, covered, for 10 minutes to complete the cooking process.

Step 5

In a large bowl, whisk together the lemon juice, oil, salt, and pepper. Stir in the hot sorghum. Set aside to cool for 30 minutes. Stir, then chill.

Step 6

When the sorghum is cool, stir in the arugula, pistachios, pomegranate arils, and desired amount of lemon zest. Adjust seasoning and serve.