Organic sorghum comes in a 32 oz. resealable bag and is very versatile. It can be made into a breakfast cereal, popped into a snack, used in recipes calling for rice, or ground into a gluten free flour.
Soak the grain overnight in water. Drain and combine 1 cup of sorghum with about 2 1/2 – 3 cups of water in a heavy-bottomed saucepan with a tight-fitting lid. Bring to a boil, reduce heat and simmer, covered, for about 30-45 minutes. Turn off heat and let stand 5-10 minutes. Drain any excess water.
Grown in Nebraska, All natural whole grain.
Net wt. 32 oz. (907.2g)
Combine with herbs and/or spices and use as a side dish such as pilaf or in casseroles, stuffings, salad, as well as a thickener for soups and chili.
Popped Sorghum Snack
- 1/2 c. whole sorghum kernels
- 1 T. oil, canola, peanut or olive (optional)*
- 2-3 tsp. sugar (optional)
Put oil and sorghum kernels into a stove top popcorn popper or deep pan on high heat. Stir kernels. When kernels begin popping add sugar. Continue to stir vigorously until kernels stop popping. Pour out onto a shallow pan to cool. Sprinkle lightly with salt. * Sorghum can be popped without the oil, but the seasonings stick better with the oil.