How To Cook Sorghum Recipes

HOW TO COOK SORGHUM

How to Cook Sorghum image

Our quick guide to cooking sorghum on the stove perfectly every time!

Provided by Sarah Bond

Time 50m

Number Of Ingredients 3

Ingredients

1 cup sorghum (180 g)
3 cups water or broth (708 mL)
Pinch of salt

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 (¼ uncooked), Calories 170 kcal, Carbohydrate 36 g, Protein 4 g, Fat 0.5 g, Fiber 8 g

HOW TO COOK SORGHUM

How to Cook Sorghum image

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

Ingredients

Kosher salt
1 cup sorghum

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

Grilled Peaches with Moonshine Syrup and Sorghum Yogurt image

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

Ingredients

4 peaches, halved and pitted
3 tablespoons sorghum, plus more for brushing
Kosher salt
2 tablespoons unsalted butter
2 cups plain Greek yogurt
1/2 cup sugar
3 tablespoons moonshine (such as Ole Smoky Charred Moonshine)
1 teaspoon pure vanilla extract
1 tablespoon grated lemon zest

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

Easy Slow-Cooker Sorghum image

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

Ingredients

1 cup whole-grain sorghum

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.

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From wikihow.com
89% (34)
Estimated Reading Time 7 mins
Category Cereal Grains

Soak the sorghum. If you'd like the sorghum to be soft instead of chewy, you can soak 1 cup (192 g) of whole-grain sorghum in a large bowl of water. Soak the sorghum overnight so the sorghum absorbs some of the water.
Combine the sorghum, water, and salt in a pot. Place the soaked sorghum or 1 cup (192 g) of dry whole-grain sorghum into a large pot. Pour in 3 cups (709 ml) of water.
Bring the water to a boil and turn the heat down. Place the large pot on the stove and turn the heat to high. Heat the water until it begins to boil. Turn the heat down to medium-low so the water bubbles gently.
Simmer the sorghum for 1 hour. Once the water is cooking gently, put a lid on the pot and cook the sorghum for about 1 hour. Check the sorghum to see if it's finished cooking.

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