Sorghum grain can be prepared like rice, quinoa or other whole grains. You can cook sorghum using your stovetop, slow cooker, oven or rice cooker. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Be sure to check out our cooking tips library and get started with exciting, new recipes today.
Add sorghum to a large pot of water. Use one cup of whole grain sorghum to three cups of water. Bring to a boil, reduce to a simmer and let cook for approximately 40-55 minutes or until the sorghum is tender. Drain any remaining liquid and serve. Substitute the water for chicken, vegetable or beef stock or add spices and seasonings to add variety to your dishes. You also can choose to soak whole grain sorghum overnight, similar to dried beans.
Each appliance will have different settings. Use the instructions below only as a general guideline.
Each appliance will have different settings. Use the instructions below only as a general guideline.
Sorghum can be frozen and reheated without losing its great taste and texture. Unlike other grains, sorghum holds up well when frozen and reheats to its original state. You can make sorghum in advance with different stocks and spices, then freeze it for future use. What an easy way to add sorghum to your weekly meal plan!
All-purpose sorghum flour can be substituted cup for cup with regular wheat flour in a variety of baked goods. Its mild flavor and light color make it easily adaptable to a variety of dishes. Be sure to check out our partner products to learn more about the ease and convenience of using all-purpose flour.
Bakers using sorghum flour in a gluten-free diet often incorporate a binder, such as xanthan gum or cornstarch, to add “stretch” to sorghum flour that is not designated as all-purpose. Add 1/2 teaspoon of xanthan gum per cup of sorghum flour for cookies and cakes or teaspoon per cup of flour for breads. Other ingredients used as binders in recipes include egg whites, unflavored gelatin, cornstarch and guar gum.
If you’re ready to try some recipes but aren’t using the all-purpose flour, start with recipes that use relatively small amounts of wheat flour, such as brownies or pancakes. Substituting sorghum flour takes some experimentation and patience, but the results can be quite delicious.
Purchase whole grain sorghum that you can pop as a nutritious, whole grain snack. Pop the small grains in a lidded, heavy-bottom saucepan over medium-high heat. Unlike popcorn, you don’t need to use oil. But if you prefer, you can pop it with a little oil for flavor or use a spray-on oil after popping.
Popped sorghum is similar to popped corn, just smaller. All you need to get started is whole grain sorghum and your favorite seasoning. Plus, unpopped kernels can be eaten as a crunchy snack, too! Here are three methods to creating your favorite new snack!
Like all whole grains, sorghum can be stored in a cool, dark place and will keep in air-tight containers for an extended period of time.
Cooked sorghum grain can be kept in the refrigerator for up to seven days in a closed container. You also can freeze prepared sorghum and reheat easily for quick meals and convenience. Cook a batch of sorghum grain, separate into bags with different stocks and seasonings, and freeze for later use. Sorghum keeps its texture and reheats well.
You can store sorghum flour in plastic freezer bags or in air-tight glass or metal containers that are moisture and vapor-proof. Keep the flour in a cool, dry, dark place if it will be used within a few months. Keep it in a refrigerator or freezer for longer storage.
Sorghum is an extremely versatile grain that comes in a wide variety of forms, ranging from whole grain to flour to syrup. You can use sorghum grain in cooked dishes, as a salad garnish or in granola snacks. You can even use sorghum in other forms for baked goods like pies or cookies, poured over breakfast waffles or popped as a snack. Sorghum also complements many other ingredients and helps provide a balanced plate, giving it such delightful versatility.
Be sure to check out our recipe library and get started with yummy, new recipes today.
Whether you are in lockdown due to a global pandemic or simply want some structure in planning meals for you and your family, these 7-day meal plans can provide the motivation needed to enhance your personal health and nutrition lifestyle. Each plan is designed to be inexpensive, easy to prepare, nutritious, versatile, complementary to many other food staples, and preserve well for leftovers.
This plan was developed by New York City based Natalie Rizzo MS, RD, a owner of Nutrition a la Natalie, a successful sports nutrition practice and blog. Rizzo writes for several nutrition and fitness publications like Runner's World, SHAPE, Prevention and NBC News Better. Her recipes have also been featured in many top-tier national publications.
Delicious sorghum products are just a click away. Check our online partners for ongoing promotions or look for sorghum at your local grocery store. If you can't find sorghum where you shop, be sure to visit the customer service counter and ask them to add sorghum grain to their next order.