Ingredient Profile: Sorghum
SORGHUM (pronounced 'sawr-guh m' for those who were wondering..)
Sorghum is a pseudo grain, similar to quinoa and buckwheat, it's technically a grass but can be used like a grain. It has a slightly chewy texture and is naturally gluten free. Sorghum is a really great substitute for Israeli couscous in salads and soups. It is commonly eaten in Africa and Asia, but relatively new to the grain scene in the Western World. Sorghum syrup was a super common sweetener used in the south of the U.S. but has broken into the Gluten Free market, rising in popularity due to its nutritional value and versatility.
Sorghum has a pretty impressive nutrient profile. It is a great source of B vitamins and contains high levels of magnesium, iron and calcium as well as high levels of protein and dietary fibre. All of these nutritional benefits means its really great for our energy levels, circulation and red blood cell development, digestive health and our bone health.
We use sorghum in many of our salads at Bell & Co. from our fresh tabboulehs to warming winter roast vegetable dishes. But if you want to cook it at home you can buy it from your local specialty foods grocer or from Ceres Organics online store.
Here's how you can cook it at home:
Rinse and drain the sorghum. Use a 1 Cup Sorghum : 3 Cups water/stock ratio. Place in a pot and bring to the boil. Cook for 45-50 minutes until tender, but still chewy. I've also used the same ratio in the rice cooker and it worked well. Add to salads or soups. Enjoy.