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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:
- Rinse 1 part sorghum.
- Combine sorghum with 3 parts water or broth.
- Bring to a boil. Then cover, reduce heat and simmer for 50 - 60 minutes, until tender.
- Drain any excess fluid and serve.
To pop Sorghum on stove top:
- Heat a pot over medium high heat.
- Add 1/4 cup of sorghum and cover with a lid.
- Shake pot frequently.
- Remove from heat when there is more than 10 seconds between pops.
To pop Sorghum in the microwave:
- Place sorghum in a paper bag and fold down.
- Microwave for 1 1/2 - 3 minutes (depending on microwave strength).
- 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.
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