Sorghum is an awesome grain. It’s packed with nutrients like folate, vitamin B6, magnesium, and iron, as well as essential amino acids like tryptophan. It’s also delicious, with a nutty flavor and lots of versatility. When ground into a flour, it gives gluten-free baked goods a good texture and flavor, and when left whole, it can be popped like popcorn or cooked like oatmeal. On a cold day, hot sorghum is easy to make and will stick to your ribs.
- 1 cup whole sorghum
- 3 cups water (unless your sorghum requires a different amount)
- pinch of salt
- toppings (optional, see notes)
- Cook the sorghum in a rice cooker or on the stove top according to package directions, with water and a pinch of salt.
- Serve with toppings of your choice, or leave plain.
- Chopped dates, any variety
- Chopped walnuts or pecans, with maple syrup
- A splash of vegan coffee creamer, instead of sweetener
- Fresh or dried berries (if using dried, you can cook them with the sorghum by adding a little water!)
Save leftover sorghum for adding to soups. Makes a great gluten-free substitute for barley!