October 03, 2022 · Written by Foodtolive Team

Top 3 Whole Grain Sorghum Recipes

Between salads, soups, veggie dishes, and even baked goods, the uses for sorghum are endless. Learn how to cook sorghum perfectly and enjoy our top 3 recipes with this super nutritious grain.

What is Sorghum?

Sorghum grain, also called durra, broom corn, and milo seeds, is a cereal crop that originated in Africa but is now grown and used all over the world.

The Benefits of Sorghum

Sorghum is a super nutritious grain. First, it is an outstanding source of plant protein which makes it great for a vegan diet. Second, it contains good amounts of dietary fiber, and many nutrients including B Vitamins, Magnesium, Copper, Iron, Potassium, Zinc, and Selenium. Finally, it is free of trans-fat and cholesterol.

Ideas on How to Use Sorghum

Sorghum grain has a mild and a slightly nutty flavor and is an amazing dish on its own. It is chewy when cooked and goes well as a side dish with stewed vegetables, legumes, and various gravies. You can also add them to salads along with veggies. Besides, Sorghum Grain is a wonderful substitute for oatmeal and can be eaten as morning porridge accompanied by nuts, fruits, and peanut butter. Furthermore, you can turn raw sorghum into flour just by grinding them in a blender and use it as a replacement for wheat flour. Sorghum Flour works especially well for baking breads, muffins, pizza crusts, and cookies. A cool thing about sorghum is that it is also a popcorn substitute.

Top 3 Sorghum Recipes

Sweet Potato Sorghum Salad

Prep Time: 15 min | Cook Time: 1 hour | Total Time: 1 hour 15 min | Servings: 2

Calories: 284 | Total Fat: 14g | Cholesterol: 0g | Sodium: 164mg | Sugar: 12g | Protein: 6g

This Sweet Potato Sorghum Salad is healthy, filling and so flavorful! It’s a great way to try out sorghum if you’ve never had it before.

INGREDIENTS:

• ½ cup whole grain sorghum
• 1 medium sweet potato
• ½ shallot, minced
• ½ cup cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• ½ tsp cumin powder
• 1 tsp dried oregano
• ½ tsp freshly ground black pepper
• ½ tsp Himalayan pink salt flakes

INSTRUCTIONS:

1. Heat oven to 425˚F. Give the sweet potato a good scrub and cut into ½” cubes. Place on a sheet tray. Toss with the olive oil, spices, and salt. Roast until the sweet potato is tender and starting to brown, for about 40 min.
2. Meanwhile, heat a small pot over medium-low heat. Add the sorghum and let toast for a few minutes, shaking the pan as it toasts. The sorghum should have a slight nutty smell. Add in 1 ½ cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and let cook for about an hour. Sorghum should be tender but still chewy. 
3. Add cooked sorghum, baked sweet potato, minced shallot, and chopped cilantro to a bowl and top with olive oil and lemon juice. Toss and enjoy!

This recipe inspired by Naturally Ella

A Guide to Rice Varieties and Best Ways to Use Them

Creamy Sorghum Risotto

Prep Time: 10 min | Cook Time: 1 hour 30 min | Total Time: 1 hour 40 min | Servings: 4

Calories: 197 | Total Fat: 9.3g | Cholesterol: 0g | Sodium: 115mg | Sugar: 4g | Protein: 6g

This recipe will teach you how to use whole grain sorghum in place of rice and how to best cook it to create a thick, creamy consistency.

INGREDIENTS:

• 1 ½ cups whole grain sorghum, soaked overnight
• 6 cups vegetable broth
• 1 tbsp unsalted butter 
• ½ cup shallots, minced
• ½ cup Parmesan, grated
• 1 tbsp fresh rosemary, minced 
• salt and pepper to taste
• freshly ground nutmeg, to taste

INSTRUCTIONS:

1. Heat butter in a Dutch oven or stock pot over medium heat. Add shallot and cook until softened, for about 3 minutes.
2. Add sorghum, and cook, stirring constantly, until edges start to become translucent, for about 4 minutes. 
3. Stir 2 cups of broth into sorghum, reduce heat to medium-low, cover, and simmer for 20 minutes, stirring once.
4. Repeat the process of adding broth, simmering, and stirring until all broth has been used and sorghum is tender and creamy, about 1 hour.
5. Stir in Parmesan and rosemary; season with salt, pepper, and nutmeg.
6. Serve and enjoy!

This recipe inspired by Zestful Kitchen

Popped Sorghum: Healthy Popcorn Alternative

Prep Time: 2 min | Cook Time: 10 min | Total Time: 12 min | Servings: 2

Calories: 160 | Total Fat: 1.5g | Cholesterol: 0g | Sodium: 97mg | Sugar: 1g | Protein: 5g

Introducing popped sorghum, the wholesome and crunchy snack that’s a great alternative to traditional popcorn. Whether you’re looking for a new, healthy snack or a fun twist on movie night, popped sorghum is here to satisfy your cravings guilt-free.

INGREDIENTS:

• ¼ cup whole grain sorghum
• 2 tbsp coconut oil 
• 1 tsp nutritional yeast, optional
• sea salt, to taste, optional

INSTRUCTIONS:

1. Take a large pot with a lid. Heat 2 tbsp of coconut oil in the pot over medium-high heat.
2. Add 1/4 cup of whole grain sorghum to the hot oil. If you like, you can sprinkle some nutritional yeast for extra flavor and a pinch of salt for taste.
3. Quickly cover the pot with the lid to keep the sorghum from popping out. Hold the pot’s handle with one hand and gently shake the pot occasionally to prevent burning.
4. Listen for the popping sounds, similar to popcorn. When the popping slows down to about 2-3 seconds between pops, remove the pot from the heat.
5. Keep the lid on for another minute to catch any late-popping kernels. Then carefully remove the lid and let the popped sorghum cool for a minute or two.
6. Transfer the popped sorghum to a bowl. If you’d like, add a bit more nutritional yeast or salt for extra flavor. Let it cool completely, and it’s ready to enjoy as a tasty and crunchy snack.

This recipe adapted from The Healthy Home Economist

Storage Tips

Store sorghum grain in a container with a tight-fitting lid in a cool dry place.