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How to Cook Sorghum

​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.


  • 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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