Ingredients
Sorghum succotash:
- 1 cup Sorghum whole grain
- 2 cups water
- 1 cup Edamame shelled and defrosted
- 1 bell pepper diced
- 1 cup corn fresh cut off cob or defrosted frozen
- ½ red onion diced
- 1/3 cup parsley chopped
- Optional: 1/3 cup feta cheese crumbled
Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- Pinch of salt
- Pinch of ground black pepper
- 1 teaspoon honey
Instructions
- Rinse and drain the whole grain sorghum. Pour the liquid and sorghum into a pressure cooker. Set the pressure cooker to high pressure for 20 minutes. Once the pressure cooker has completed, quick release all of the pressure, drain the sorghum into a small sieve colander, rinse the sorghum, and fluff with a fork.
- While sorghum is cooking, Make dressing in a large bowl. Add edamame, corn, onion, and parsley to the bowl
- Once cooked, add sorghum to bowl with other ingredients and mix.