Sorghum with feta and vegetables

Since we discovered celiac disease, we have started experimenting with some alternative grains: quinoa, amaranth, sorghum, etc. Today I tried sorghum in a cold dish and I must say I found it very good.

Ingredients for 2 people:

• 120 g gluten-free hulled sorghum

• 1 large zucchini

• 1 large carrot

• 200 g feta cheese

• oil

• salt

  
  

Cut the zucchini and carrot into sticks.

Rinse the sorghum under running water and cook it for 30 minutes in a pot with 240 g of salted water.

While the sorghum is cooking, in a pan with a little oil sauté the vegetables for a few minutes (separate because they have different cooking times).

They should be soft but not overcooked.

Place them on a plate with paper towels and salt them.

Cut the feta into cubes.

When the sorghum is cooked, drain it and pour it into a bowl with the vegetables and a drizzle of oil (optional).

When cool, add the feta and bring to the table.

I had feta cheese at home, but other cheeses can also be used. Vegetables can also be chosen according to taste and what we have at home.