I have been looking into including more whole grains in my diet. This recipe is basically discussing how to cook Sorghum and what the heck is it. Funny story- I first heard about Sorghum from watching an episode of walking dead. You never know when you are going to get food inspiration from a zombie apocalypse television show. It is almost ridiculous to type but here we are friends. I also realized that I published this unintentionally- So you guys got to see my unedited rambling. Nonetheless, I’ve edited it add pictures and finally posting it. Thanks guys for being just about the best friends. Someone actually emailed me to say that it was live but “a bit off”. Hahaha! I seriously love you guys. But back to the sorghum.
So I had some problems cooking it. I had to do some serious research. I went in Whole Foods and saw it in the bulk bin and I jumped right in. So I found that Sorghum is an ancient grain. It can be popped, added to salads, obviously used as a side and also made into a syrup. I actually ordered some on Amazon- tHank goodness for prime. Sorghum syrup is like the closet thing I’ve come to fresh sugar cane juice. Needless to say, I never knew all the uses for Sorghum.
You can even make porridges with it. I was thinking of making the porridge with the grain and sweetening it with syrup. So you guys know that is pretty much my next step. Sorghum is gluten-free, which I have been looking into. I am literally always the last to join in on new food trends ( I totally understand that people are allergic to gluten). So I’ve waited. And this gem fell into my lap.
Oh and if you are doubting my commitment to sorghum right now. I literally bought 3 lbs of Sorghum. Which forces me to make different dishes. By the way that is kinda my approach to most foods. I buy a new ingredient in bulk there by forcing myself to cook it in different ways to truly form an idea about it. The first time I tried cilantro- I almost spat it out. It was at my then boyfriends house. I had to smile- chew- smile some more and swallow. It was enough for me to never want to try it again.
But the following Sunday I went to the farmers market and my favorite tomato farmer gave me a basket of cilantro. It was the end of the day so I had no choice but to take it. You know to help out and do my part. I tried it on a few recipes. I sprinkled it on some rice at first. I had the same reaction. So the next morning I added some on my eggs. I didn’t have a strong reaction. So I figured I had to be on the right track. For lunch I added it to my salad and the same at dinner. This pattern continued for a week. At the end of the week I realized a few things: I now loved cilantro, I had fallen in love with the one herb that made me almost embarrass myself. I am INCREDIBLY stubborn.
So you can easily add this nourishing grain to your weekly diet. Add it to any salad or burrito. Sorghum is packed with the good stuff- rich in iron, zinc, B vitamins and protein-rich. I have been trying to really amp up my grain game.
This is my grandmother’s hand. She was doubling as a hand model today. I love her chubby fingers so much. So make Sorghum a part of your meal plan. I usually cook a few cups on Sunday to meal prep for our lunch. I hope you guys can get down with some ancient grains. Hahaha! Okay I’ll stop.
Peace and Love,
Ann
This recipe on how to cook sorghum is easy to follow and helpful. Sorghum is packed full of health benefits and is very versatile.
- 1 Cup Sorghum
- 3 Cups Vegetable Broth or any of your choice
- Pinch Salt
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Rinse 1 cup of Sorghum about 3 times. Place the Sorghum in a medium pot and add broth. Bring to a boil then reduce the heat and simmer until the Sorghum is tender.
* I have found that it takes between 45 minutes to 1 hour.
Drain off the excess liquid. Serve warm or in a salad. Keeps for up to 3 days in the Fridge. Enjoy!
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