is an ancient grain that has been popping up anywhere trendy lately, think of it as the new quinoa. It’s nutty, gluten-free, and super easy to prepare. Just dump it in a pot of boiling water and let the grains do their thing.
It's got protein, fiber, and a super satisfying taste, plus it makes some incredible salads, like the one I found on Healthy Nibbles and Bits that you can find below:
Kale Pesto Sorghum Salad
aka probably the most hipster-meal you'll ever have
1 cup dried sorghum, rinsed
3 cups water
pinch of salt
Kale Pesto (recipe here)
6 oz (170g) plum tomatoes, halved
large handful of microgreens
1 stalk green onion, thinly sliced
3 TBS chopped parsley (optional)
toasted pine nuts for topping (optional)
salt and pepper to taste
Add sorghum, water, and a pinch of salt to a large saucepan and bring water to boil. Once the water has boiled, bring water to a low simmer and let the grains cook for 50 minutes, half covered.
The sorghum is cooked when grains are soft but with some chew. Drain excess water.When the sorghum is nearly done, prepare the pesto.
Toss sorghum with ¼ cup of pesto. Save remaining pesto for another pasta or pizza dish. Mix in the plum tomatoes, microgreens, green onions, chopped parsley, and toasted pine nuts. Season with salt and pepper.
Best served immediately. Refrigerate leftovers in an airtight container for 3 to 4 days.