Sorghum (Milo) Salad

3 cups sorghum (milo) berries, (I use white sorghum)

9 cups water

¾ cups chopped fresh oregano

6 green onions, chopped

¾ cup olive oil

9 Tbs. fresh lemon juice

3 Tbs. grated lemon zest

3 cups peeled, chopped English cucumbers

1 cup toasted pine nuts

3 cups crumbled feta cheese

½ tsp. cayenne pepper

1 Tbs. sea salt

Bring the water to boil in a medium saucepan, and then add the Milo berries.  Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.  Cool sorghum to room temperature, fluffing with a fork occasionally.  In a large bowl, combine the remaining ingredients.  Add the cooked sorghum.  Adjust salt and pepper to taste.