Best 4 How To Cook Sorghum Recipes
Sorghum, a nutritious and versatile grain, offers a unique flavor and texture to various culinary creations. Its adaptability shines in both sweet and savory dishes, making it a beloved ingredient among food enthusiasts. Whether you seek a hearty breakfast porridge, a flavorsome pilaf, or a delectable dessert, sorghum stands ready to tantalize your taste buds. Dive into the world of sorghum cooking and discover the endless possibilities that await your culinary exploration.
Here are our top 4 tried and tested recipes!
HOW TO COOK SORGHUM
Our quick guide to cooking sorghum on the stove perfectly every time!
Provided by Sarah Bond
Categories Main Dishes Side Dishes
Time 50m
Number Of Ingredients 3
Steps:
- Cook: Combine sorghum and water (or broth) in a large pot. If using water, add a generous pinch of salt to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 45 to 60 minutes.
- Rest: Let stand, covered, for 5 minutes. Drain excess moisture from the pot, then fluff sorghum with a fork. Season with salt, to taste.
Nutrition Facts : ServingSize 1 cup cooked (ΒΌ uncooked), Calories 170 kcal, Carbohydrate 36 g, Protein 4 g, Fat 0.5 g, Fiber 8 g
HOW TO COOK SORGHUM
Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go in the fridge is like money in the bank -- learn how to get the texture just right, then try our Sorghum Salad with Carrots and Dandelion Greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Bring a pot of water to a boil; seasongenerously with salt. Add sorghum;reduce heat to a low, steady simmer.Cover and cook, stirring occasionally,until chewy and tender, 50 to 60 minutes.Drain. Use immediately, or spreadon a rimmed baking sheet to let cool.
GRILLED PEACHES WITH MOONSHINE SYRUP AND SORGHUM YOGURT
Growing up in the South, I often saw moonshine. I remember how great peach moonshine tasted, so I added a smoky element and sweetened it up a bit.
Provided by Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill pan to medium-high heat. Brush the cut sides of the peaches with sorghum and sprinkle with salt. Melt the butter in the hot grill pan, then lay the peaches cut-side down in the pan to start charring. Be careful not to move them, because the sugar in the sorghum will create beautiful grill marks. Cook until the edges of the peaches are bubbling and caramelized, about 2 minutes, then turn 90 degrees and cook 1 to 2 more minutes to create diamond grill marks. Remove the peaches and set aside.
- Mix together the yogurt and sorghum in a bowl.
- Make the moonshine syrup: Combine the sugar, moonshine, vanilla, lemon zest and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat and set aside.
- To serve, divide the peaches among bowls, spoon in the syrup and then place a large dollop of yogurt on top.
EASY SLOW-COOKER SORGHUM
Move over, quinoa. There's a "hot" new whole grain in town: sorghum! With its nutty taste and slightly chewy texture, antioxidant-rich sorghum has quickly become one of my favorite healthy and nourishing gluten-free grains to experiment with in the kitchen.
Provided by EA Stewart
Categories side-dish
Time 4h5m
Yield 4 cups cooked sorghum
Number Of Ingredients 1
Steps:
- Rinse the sorghum in running water, then place in your slow cooker along with 3 cups of water. Cover and cook on high until all the liquid is gone, for about 4 hours. Cool and store cooked sorghum in a covered bowl in the refrigerator until ready to serve, up to 4 days, or in the freezer, up to 3 months.
Tips:
- Choose the right sorghum: There are many different varieties of sorghum, each with its own unique flavor and texture. For cooking, it's best to choose a variety that is high in starch and low in tannins. Some popular varieties for cooking include:
- White sorghum
- Red sorghum
- Black sorghum
- Soak the sorghum before cooking: Soaking the sorghum helps to soften it and reduce the cooking time. You can soak the sorghum in water for 30 minutes to overnight.
- Rinse the sorghum before cooking: Rinsing the sorghum helps to remove any dirt or debris.
- Cook the sorghum in plenty of water: Sorghum needs a lot of water to cook properly. Use at least 2 cups of water for every cup of sorghum.
- Bring the sorghum to a boil, then reduce the heat to low: Bring the sorghum to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the sorghum is tender.
- Fluff the sorghum with a fork before serving: Once the sorghum is cooked, fluff it with a fork to separate the grains.
Conclusion:
Sorghum is a versatile grain that can be used in a variety of dishes. It's a good source of fiber, protein, and iron. Sorghum is also gluten-free, making it a good option for people with celiac disease or gluten intolerance. With its nutty flavor and slightly chewy texture, sorghum is a delicious and nutritious addition to any meal.
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