Asian Veggies, Chicken and Sorghum Grain Bowl

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

Directions

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.