Bob's Red Mill
Bob's Red Mill Whole Grain Sorghum
What it is
This is whole grain sorghum, a versatile ancient grain. The kernels are small and round, similar in size to millet or quinoa. When cooked, sorghum has a slightly chewy texture and a mild, nutty flavor that makes it a pleasant addition to many dishes. It is a staple grain in parts of Africa and Asia.
How people cook with it
Sorghum can be prepared as a side dish or incorporated into various recipes. Its texture and flavor profile lend themselves well to both sweet and savory applications.
- Cooked as a pilaf
- Added to salads
- Used in grain bowls
- Incorporated into baked goods
To cook sorghum, rinse the grains thoroughly under cold water. Combine one part rinsed sorghum with three parts water or broth in a saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 to 60 minutes, or until the grains are tender and the liquid is absorbed. Let it stand, covered, for 5-10 minutes before fluffing with a fork. It can be served hot as a side or cooled and added to other dishes. It also works well when popped like popcorn.
How it differs from similar foods
Compared to rice, sorghum has a chewier texture and a more pronounced nutty flavor. Its small, round kernels distinguish it from larger grains like farro or barley.
How to keep the rest
Store any unused cooked sorghum in an airtight container in the refrigerator for up to 3-4 days. For uncooked sorghum, keep it in a cool, dry place in its original packaging or an airtight container to maintain freshness and prevent spoilage.