Summing Up Sorghum

Summing up the Ancient Grain Sorghum. Read now or pin for later. - Health Happens at Home

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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. 

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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

Posted on October 25, 2017 and filed under Nutrition Nibbles.