Sorghum is a grain and can be cooked as a grain base to any meal (similar in texture to rice), used as a coating instead of flours, cooked into a porridge, made into desserts and tossed into salads or soups as a carbohydrate source. I find it more time consuming to cook but if you have a pressure cooker or a wonderbag and with some fore-planning it will be a delicious addition to your cooking.
Soghum is high in magnesium and copper so is useful for boosting bone growth and regulating calcium levels within the body as well as boosting immunity and red blood cell production. It is also a good source of iron and niacin.
A 1/2 cup cooked serving provides 477kJ (114 calories), 28g Carbohydrates (low GI), 0.5g Fibre, 4g Protein.
How to Cook Sorghum
A recipe for how to cook sorghum as a grain
Author: Julie Perks Registered Dietitian
Ingredients
- 3 cups water
- 1 cup sorghum
- 1 tablespoon olive oil
- 1 teaspoon salt
Method
- Pour the water into a large pot. Add the sorghum, olive oil, and salt.
- Set the pot on high heat and bring the water to a boil then reduce the heat to medium-low.
- Let the sorghum simmer, covered, until the it is soft and still chewy, about one hour to 90 minutes.
- If, for some reason, the sorghum grains are still hard after all the water is absorbed, add another cup of water and continue cooking. Alternatively use a Wonderbag or pressure cooker to reduce electricity usage.
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