Grocery
Whole Grain Sorghum
What it is
This is a whole grain that comes from a tall grass. Sorghum is a versatile grain that can be used in many different dishes. It is a good source of carbohydrates and provides a satisfying texture when cooked. The kernels are small and round, similar in appearance to millet or quinoa.
How people cook with it
People cook with sorghum to add a healthy whole grain to their meals. It can be prepared in sweet or savory applications.
- Cooked as a side dish
- Added to salads
- Used in baking
- Ground into flour
To cook sorghum, rinse the grains thoroughly. Combine one part sorghum with three parts water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 45 to 60 minutes, or until the grains are tender and have absorbed most of the liquid. You can also cook it in a rice cooker. Once cooked, it can be served as a hot cereal, used as a base for grain bowls, or incorporated into pilafs and stuffings.
How it differs from similar foods
Unlike rice, sorghum has a chewier texture and a slightly nuttier flavor. It holds its shape well when cooked, making it ideal for dishes where distinct grains are desired.
How to keep the rest
Store uncooked sorghum in an airtight container in a cool, dry place. Properly stored, it can last for a long time. Once cooked, refrigerate any leftovers and consume within a few days. It is best to keep it away from direct sunlight and moisture to maintain its freshness.