If you’ve never had whole grain sorghum, you are missing out! It’s a very hearty, nutritious whole grain that’s full of fiber. Honestly, I hadn’t had it until recently, only because of a little mistake. I do use sorghum flour in some of my gluten-free baking mixes in the bakery but was accidently sent whole grain sorghum instead. I decided to keep it to experiment a little.
I have found that it is similar to wheat bulgur or barley but is naturally gluten-free. It’s slightly chewy and has a slightly sweet, nutty flavor. I think it would be best used for side dishes, like this pilaf, or even maybe a warm breakfast dish similar to oatmeal. We are working on popping it, like popcorn but have had terrible luck so far (I’m currently airing out my microwave that smells horrid – apparently sorghum burns quite easily.
Typically, it is recommended to soak sorghum for a couple hours and it takes about an hour to cook on the stove. I cut out a huge chunk of time by cooking it in the pressure cooker!
This was a quick hit at our house. It has similar taste to a traditional rice pilaf yet has a much heartier and filling flavor. Serve this with almost any main dish. We chose to serve with some BBQ meatballs.