Sorghum is the new “super grain” on the market and cooking sorghum could not be easier. Follow this guide to learn what sorghum is, why it is a more eco-friendly super grain and how to cook it.
What Is Sorghum?
Sorghum is a lesser-known grain, but is one that is now making its presence known on the crop market. Sorghum is naturally gluten-free, and is a source of numerous nutrients, including: potassium, magnesium, vitamin B6, manganese, niacin, phosphorus and thiamine (vitamin B1). Sorghum is also especially high in antioxidants and dietary fiber.
Its neutral flavor makes sorghum perfect for cooking a variety of gluten-free meals, either in its whole-grain form as you would rice or quinoa, or ground into a flour for cakes, bread and porridge.
For optimal nutritional benefits, use whole-grain sorghum. Whole grains are the seeds found on the grass-like plants of cereals. They have more nutritional value and a higher concentration of vitamins and minerals than refined grains, and are therefore healthier for you.
Cooking Sorghum: What You Need to Know
(Foto: CC0 / Pixabay / Schwoaze)
Sorghum comes in many forms: whole-grain, ground into a flour or even as a sweet syrup. This makes it a versatile food product for cooking all kinds of meals. Here’s just a few examples of its versatility:
- Sorghum can be cooked as you would other grains such as rice and quinoa and enjoyed on its own.
- It has a subtle, nutty flavor, making it a great complementary side dish or salad base.
- When it is ground down into a flour, it makes tasty flatbreads.
- It pops, just like corn does.
- Sweet sorghum is like molasses, but lighter in color. Sweet sorghum is delicious on top of pancakes or as a sweetener for tea, but can also be used in place of sugar when baking.
Cooking Sorghum on the Stove
The most popular and easiest form of cooking sorghum is to cook it on the stove, just as you would rice. Here’s how:
Ingredients:
- 1 cup dried, whole-grain sorghum
- 3 cups water or vegetable broth
- Pinch of salt
Instructions for Cooking Sorghum:
- Combine the sorghum and the water or broth in a large pot. Add a generous pinch of salt.
- Bring to the boil, then reduce to a simmer.
- Cover the pot and let cook for 45 to 60 minutes (for non-soaked, dry sorghum).
- Once the sorghum is cooked, take the pot off the heat and let it sit for 5 minutes with the lid on.
- Drain any excess liquid and fluff with a fork. Season to taste.
Why not get inventive with your sorghum cooking and substitute half the water for coconut milk? The result will be a creamy side that you can serve alongside your favorite Indian dish. Or add cinammon and a drizzle of agave syrup to make it into a sweet breakfast pudding.
Tip: To reduce the cooking time to just 10-20 minutes, soak the sorghum for six to eight hours, or overnight. Rinse off the soaking water and start from step 1. This will also bring out a softer, less chewy texture. Soaking the sorghum before cooking it also helps inactivate the anti-nutritional phytic acid contained in the grain. This means that your body will be able to use more of the nutrients that sorghum has to offer.
Why is Sorghum More Eco-Friendly Than Other Super Grains?
(Foto: CC0 / Pixabay / MabelAmber)
Not only is sorghum delicious and nutritious, but it is also a more eco-friendly grain compared to its super-grain relatives, such as quinoa or spelt. Known as a sustainable crop, sorghum is drought-resistant, and therefore does not require as many natural resources for production as other super grains.
Sorghum is now one of the biggest crops grown in the United States given its limited demand for natural resources. It’s also a great source of livestock feed and is an emerging biofuel. The stalks of sorghum are even being manufactured into brooms! So every part of the crop gets used, minimizing waste.
Sorghum is a more environmentally responsible crop that we can introduce into our diets for a healthier body and planet.
Read on:
- Rice Water Rinse: Benefits and How to Make It
- What to Do With Leftover Rice: 3 Simple Recipes
- Healthy Grocery List: 6 Unhealthy Foods to Cross Out
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