Sorghum Salad - cooking recipe

Ingredients

3 cups milo (sorghum)
9 cups water
3/4 cup oregano, chopped fresh
6 green onions, chopped
3/4 cup olive oil
9 tablespoons fresh lemon juice
3 tablespoons lemon zest, grated
3 cups English cucumbers, peeled and chopped
1 cup pine nuts, toasted
3 cups feta cheese, crumbled
1/2 teaspoon cayenne
1 tablespoon sea salt

Preparation

1. Bring the water to boil in a medium saucepan, then add the milo (sorghum).
2. Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.
3. Cool sorghum to room temperature, fluffing with a fork occasionally.
4. In a large bowl, combine the remaining ingredients.
5. Add the cooked sorghum.
6. Adjust salt and paper to taste.