Asian Veggies, Chicken And Sorghum Grain Bowl

• 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

1. 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.
2. 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.

sorghum, water, chicken, cabbage, sugar snap peas, carrot, daikon radish ribbons, furikake, dressing, vegetable oil, sesame oil, rice vinegar, soy sauce, sugar, sesame seeds, red pepper, garlic, ground ginger

Taken from www.allrecipes.com/recipe/254267/asian-veggies-chicken-and-sorghum-grain-bowl/ (may not work)