Summing Up Sorghum

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Summing Up Sorghum

• hearty cereal grain. Can survive in extreme heat, droughts and water logging. Commonly grown in Africa.
• gluten free
• can be popped like popcorn. It's just smaller.
• is eaten with the hull, retaining more nutrients than grains where the outer hull is removed
• good source or protein, fiber and iron
• good source of antioxidants which aid in disease prevention
• has a low glycemic index
• sorghum syrup (similar to molasses) is also popular

To prepare Sorghum:

1. Rinse 1 part sorghum.
2. Combine sorghum with 3 parts water or broth.
3. Bring to a boil. Then cover, reduce heat and simmer for 50 - 60 minutes, until tender.
4. Drain any excess fluid and serve. 

To pop Sorghum on stove top:

1. Heat a pot over medium high heat.
2. Add 1/4 cup of sorghum and cover with a lid.
3. Shake pot frequently.
4. Remove from heat when there is more than 10 seconds between pops.

To pop Sorghum in the microwave:

1. Place sorghum in a paper bag and fold down.
2. Microwave for 1 1/2 - 3 minutes (depending on microwave strength).
3. Remove from microwave when there is more than 5 seconds between pops. 

Sources/Resources for additional reading: 1. https://wholegrainscouncil.org/whole-grains-101/easy-ways-enjoy-whole-grains/grain-month-calendar/sorghum-june-grain-month 2. http://www.bobsredmill.com/gluten-free-sorghum-grain.html

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Do you eat sorghum? How do you like it. Let me know in the comments below.

Health really does happen at home,

Erin Marie