I have been trying to broaden my grain knowledge by going beyond the rice, quinoa, millet group. I saw Bob's Red Mill Sorghum at the grocery, and decided to give it a try.
I have been trying to broaden my grain knowledge by going beyond the rice, quinoa, millet group. I saw Bob's Red Mill Sorghum at the grocery, and decided to give it a try.
One nice thing about sorghum, in my experience, is that the grains stay very separate when cooked like a porridge or like rice, which is a plus if you prefer that. This is the exact opposite of buckwheat, which I enjoy occasionally, too, although I can't figure out how to cook it 'fluffy', so I only make it for myself.
I think I've also seen sorghum flour recommended as a wheat replacement for people who don't tolerate wheat for whatever reason. I think it's related to millet and teff maybe?
Fonio is an ancient grain from Africa that's particularly rich in calcium. This article reviews everything you need to know about fonio, including its nutrient profile, health benefits, and how to cook it.
www.healthline.com
Fonio is an African heritage grain — or ancient grain — that’s considered the continent’s oldest cultivated cereal (1).
Native to West Africa, it’s a staple most commonly enjoyed in the mountainous areas of countries like Burkina Faso, Guinea, Senegal, Mali, and Nigeria (1).
Whole grains really are fantastic. It's so amazing how refined grains can make me feel so lethargic but whole grains give so much energy and endurance!
Thumbnail descriptions of some of the many whole grain varieties that delight our taste buds in a wide range of dishes. Download a Printer Friendly handout of this page (170K PDF)
I have been trying to broaden my grain knowledge by going beyond the rice, quinoa, millet group. I saw Bob's Red Mill Sorghum at the grocery, and decided to give it a try.
I did the same thing a few years ago. I made the recipe on the package. I thought it was okay, but it was too high in calories for me and I never had it again.
I've popped it in a microwave. Came out fine, it's smaller than our regular popcorn. Didn't make enough of an impression on us to pop it again. As a grain, we enjoy it from time to time. Availability locally is more of an issue.
Whole grains really are fantastic. It's so amazing how refined grains can make me feel so lethargic but whole grains give so much energy and endurance!
Thumbnail descriptions of some of the many whole grain varieties that delight our taste buds in a wide range of dishes. Download a Printer Friendly handout of this page (170K PDF)
Just like rice. I tried some plain. It had a nutty flavor, and had more flavor than rice or millet. I put a some in a bowl of soup, and it was good too. It seems to be okay to use just like rice.
I made a bunch of it, and froze it.
I'm going to try this for breakfast tomorrow. It looked really good.
Because of sorghum's small size, mild flavor, and interesting texture, it’s a perfect grain for a warm cereal. This sorghum breakfast bowl is sure to please.
www.vegkitchen.com
Serves: 1 (recipe multiplies easily for more servings)
1 cup cooked sorghum (see cooking note)
½ cup almond milk
1 tablespoon maple syrup or agave nectar, or to taste
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