The beauty of sorghum lies in its appealing chewiness and versatility.
Thanks to our boundless curiosity for all things gluten free, grains that would’ve been dismissed years ago are cropping up all over—from restaurant menus to grocery store aisles. You’re already stocking up on grains like teff, buckwheat, or millet, so you’re wondering why on earth you need to add sorghum to the list.
In my new cookbook Simply Ancient Grains, I highlight this whole grain for its chewy, rich texture and faint aroma that’s reminiscent of corn. It’s so easy to fall in love with, whether in whole, popped, flour, or syrup form.
Sorghum, sorghum syrup, popped sorghum, and sorghum flour.
Here are four ways to enjoy sorghum:
1. The whole grain
What it is: Drought-resistant sorghum has been cultivated by humans for about 8,000 years. It was introduced to the U.S. most likely by African slaves in the 17th century. A staple in parts of India and Africa to this day, it is grown in the U.S. mainly as animal feed and as a source of ethanol fuel. The small bead-like kernels can be ivory-colored or deep red, purple, or brown. The nutrient-rich grain is high in antioxidants, iron, and fiber.
How to store it: Like all whole grains, sorghum should be stored in a cool, dark place, preferably in a container with a tight-fitting lid, like a jar. The whole kernel will keep for several years in a cool dark place in tight-fitting containers.
How to cook it: Be sure to soak whole-grain sorghum overnight, similar to dried beans, for the best outcome. Use 1 cup sorghum to 3 cups water and simmer for 50 to 60 minutes, or until the kernels are tender with a slight chewiness. One of my favorite ways to eat sorghum is with fresh artichokes (or frozen in a pinch).
How to use it: The beauty of sorghum lies in its appealing chewiness and versatility. It is perfect as an addition to a nourishing base for gluten-free salads. You can also toss a handful into soups and stews, or serve the grain warm for breakfast, topped with toasted nuts and a drizzle of your favorite sweetener.
