This article had its genesis at the 2013 Nebraska State Fair when I sat in on a demonstration of sorghum cooking techniques and recipes by Barbara Kliment, executive director of the Nebraska Grain Sorghum Board.
I was very interested in introducing this grain into the Lund family diet and sharing with you how to use this gluten-free product, but I couldn’t find it on any of our grocers’ shelves. I was a tad bit frustrated and I certainly didn’t want to write about this Nebraska-grown crop if you couldn’t find it either.
Fortunately, the expansion of the Health Market at our local Hy-Vee has provided enough shelf space for additional offerings and now we can all buy Bob’s Red Mill Whole Grain Sorghum to add to our diets.
Nebraska is one of the states that grows this crop in what is known as the sorghum belt that extends from Texas to South Dakota. It is an important crop because it is drought and disease resistant. According to the Sorghum Growers’ website the grain is used primarily for livestock feed and also to make ethanol. This is important because sorghum can produce the same amount of ethanol per bushel as other grains while using one-third less water to grow it. The stems of the plant are used for hay, silage and pasture. Sorghum is also becoming more popular as a substitute for wheat in gluten-free diets.
When I was a youngster, I remember seeing a field of sorghum on one of our family’s weekly Sunday afternoon drives in the country. I asked my dad what it was because it didn’t look like the corn and soy beans I was used to seeing. He told me it was milo and I was much older before I realized that milo and sorghum are the same thing.
So how do you use it in your kitchen? The most interesting way was something I heard before even going to the fair. Karla called early last summer and said she had seen a television program about popping sorghum just like you do corn. When I sat in on the sorghum demonstration, Ms. Kliment mentioned popping it as well.
The back of the bag of Bob’s Red Mill sorghum has the instructions for this healthful treat. The bag also states that “popped sorghum is a popular snack in India where it is called jowar dhani.”
All you need is one-fourth cup of sorghum and the following instructions for two different methods of preparation.
Stove-Top Method
Heat a pot with a tight-fitting lid over medium-high heat. When hot, add sorghum and cover with lid. Cook, shaking the pot often, until sorghum grains begin to pop. Remove from heat when there is more than 10 seconds between pops.
Microwave Method
Place sorghum in a small paper bag. Fold top down to close and place folded-side down in a microwave. Heat on High for 2 to 3 minutes (varies depending on microwave’s strength). Remove from the microwave when there is more than 5 seconds between pops.
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One of the folders that I received from the Nebraska Grain Sorghum Board presentation had a recipe for a sweet popped sorghum using a “whirly popper.” Since I noticed that with the other methods the sorghum can burn rapidly when not watched closely, the constant stirring that the whirly style popper provides may be the preferred method. Be careful to monitor any of the three processes because burnt sorghum odors linger for a very long time! I found that out the hard way.
Popped Sorghum Kettle Korn
Barbara Kliment
1 tablespoon canola oil
1 tablespoon sugar
1/2 cup whole sorghum kernels
Put oil and sorghum into a whirly popper on high heat. Stir kernels. When kernels begin to pop, add sugar. Continue to stir vigorously until kernels stop popping. Listen carefully. Pour out onto a sheet pan or into a large bowl to cool. Separate popped kernels from unpopped kernels. Sprinkle lightly with salt if desired. These miniature popped kernels are tender and have no hulls. For plain, omit the sugar and pop as usual.
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There is so much more to do with sorghum than pop it. The following recipe is from one of the handouts from the Nebraska Grain Sorghum Board. It is a fantastic side dish.
Whole Grain Sorghum Salad with Cashews
Barbara Kliment
1 cup uncooked sorghum
4 cups chicken broth
1 1/2 tablespoons olive oil
1 1/2 cups carrots, sliced thin
1/2 cup chopped red bell pepper
3/4 cup sliced celery
1 cup cashews
2 green onions, sliced
Dressing:
3 tablespoons seasoned rice vinegar or apple cider vinegar
1 1/2 tablespoons Asian sesame oil
1 clove garlic, minced
1/4 teaspoon salt
Dash of freshly ground pepper
Rinse and drain sorghum kernels. In a heavy 3-quart saucepan, bring sorghum and broth to a boil over high heat. Reduce heat and simmer, covered, for 45 to 50 minutes or until grain is tender. Drain excess liquid; set aside. In medium skillet, heat olive oil over medium-high heat. Add carrots, peppers and celery and cook for 3 to 5 minutes until tender crisp. Add cashews and green onions. Cook for 2 to 3 minutes or until nuts begin to toast. Remove from heat. In a large bowl, stir together with cooked sorghum. For dressing: Combine vinegar, oil, garlic, salt, and pepper in a jar with a tight fitting lid. Shake well and pour over salad. Toss to coat. Cover and refrigerate for at least two hours before serving to allow flavors to meld.