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How to Cook Sorghum

November 15, 2015

 

​Sorghum is a fun and unfortunately, under-used grain.  In fact, most people have never even heard of it, with the exception of the occasional southerner who indulges in sorghum syrup.  It can be a bit difficult to find.  Unless you have a very well stocked health food store nearby, the internet may be your best bet on locating this unique grain.  The problem is, it's a very dense and dry grain.  If you try to cook it on the stove top, you'll have to cook it for what seems like forever, to get a tender grain.  This slow cooker option, is an easy way to cook tender and delicious sorghum.  

 

  Soaked and Cooked Sorghum

  • 1 Cup Sorghum

  • Water

  • 2 Tbsp. Whey, Kefir, Buttermilk, or 1 Tbsp. Raw Apple Cider Vinegar

  • 1 1/2 tsp. Salt, Optional

 

1.  Soak sorghum in 2 cups of water and 2 Tbsp. whey, on your counter, for 12-24 hours.  At this point, you can cover the container and place it in the fridge, soaking liquid and all for up to a week, or cook right away.  

 

2. Before cooking, drain soaked sorghum through a very fine mesh strainer, a colander lined with a kitchen towel, or a nut milk bag.  Rinse well with cool water. Give the strainer a shake to ensure that there is no excess liquid.

 

 

3.  Add soaked sorghum, 5 cups of water, and salt to a small slow cooker.

 

4.  Cook on low for 10-12 hours, or until very tender.  Sorghum is very dense, so a very soft texture is most palatable.    

 

5.  Use in place of white rice and pasta, add to a savory dish, a soup, or a cold salad.  I like a little spoonful of sorghum on a green salad, to give the salad more staying power. 

 

 

TIPS 

 

  • Altitude affects cooking time.  I am at an altitude of 4,775, if you are at high altitude or sea level, you will need to adjust cooking time accordingly.  

  • Prepare to be a little flexible the first time you soak and cook a particular grain. Consider it an experiment.  Start with this method as a base and alter it as needed. 

  • I prefer sorghum warm.  While I enjoy a variety of grains in cold grain salads, grain bowls etc.  Sorghum is an exception; it can be a bit dry when cold.  If I add cold sorghum to a cold dish, such as a green salad, I usually add only a small amount, like a tablespoon, or two. It's very dense and filling, so a little goes a long way.   

 

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