Asian Veggies, Chicken And Sorghum Grain Bowl - cooking recipe

Ingredients

1 cup pearled sorghum, uncooked
4 cups water
12 ounces cooked, sliced chicken breast
2 cups shredded cabbage
1 1/2 cups sugar snap peas
1 cup carrot ribbons
1 cup daikon radish ribbons
2 tablespoons furikake (Japanese nori seasoning)
Dressing:
2 tablespoons vegetable oil
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
1/2 teaspoon sesame seeds
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger

Preparation

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 in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.