Between salads, soups, veggie dishes, and even baked goods, the uses for sorghum are endless. Here’s everything you need to know about this nutrient-rich grain (including where to buy it, store it, and how to cook it).
What is sorghum?
Get ready for your new favorite grain: sorghum. Referred to as a “super grain,” sorghum is commonly found in Asian and African cuisines.
It’s known as a very environmentally-friendly crop because it doesn’t use as many natural resources to grow as other grains. This makes it an ideal livestock feed — something it’s often used for.
It’s versatile in the ways that it can be cooked, making it great for including in all kinds of meals. Plus, its many forms allow it to be used across all types of cooking — it even comes as a syrup!
Where to buy sorghum
Sorghum can be found at some grocery stores alongside the grains and rice products. It can also be found online at places like Amazon, Bob’s Red Mill, and Nu Life Market.
Variations of sorghum
Sorghum comes in many different varieties, most of which will probably come as a surprise! For example, did you know you can use sorghum as a flour in baked goods? Yep!
- Whole grain: Whole grain sorghum comes with all of the parts of the grain intact.
- Pearled grain: Pearled sorghum comes with the bran and part of the germ removed, so it is mainly just the kernel.
- Flaked grain: Finally, flaked sorghum is just that – flaked! It is a crunchier option and looks more like a cereal than a round grain.
Apart from the grains, sorghum also comes in many other forms: flour (both white and whole grain), bran, syrup, and even popcorn!
The benefits of sorghum
Sorghum’s benefits extend beyonds its good rating with the environment. It’s healthy, too! Each cup of uncooked sorghum contains immense nutrients and vitamins.
- 20g protein
- 12g fiber
- Vitamins B1, B2, B5, & B6
- Copper
- Iron
- Magnesium
…and the list goes on! Thanks to these properties, sorghum is a very filling grain and a great option for using in place of rice or quinoa.
How to cook sorghum
Sorghum is a versatile grain in that it can be cooked multiple ways: stove top, slow cooker, oven, etc. I’ll be showing you how to cook it on the stove, just like rice!
- Sorghum: We will begin with 1 cup of dried sorghum.
- Water or Broth: For each cup of sorghum, we need 3 cups of liquid. You can use either water or broth.
- Salt: Finally, you’ll want to use a pinch of salt to flavor things up a bit.
- Cook the sorghum: To start, combine the sorghum and water (or broth) in a large pot. If you’re using water, add a generous pinch of salt to the pot. Bring it to a boil, and then reduce to a simmer. Cover and cook for 45 to 60 minutes.
- Let it rest: After cooking, let the sorghum stand, covered, for 5 minutes. Drain the excess moisture from the pot and fluff with a fork. Season with salt to taste.
How to store sorghum
Sorghum can be stored for a pretty decent amount of time, much like other grains. It can also be frozen (after cooking!) and reheated later, which is great for having almost-ready meals on hand.
- Uncooked: Store uncooked sorghum grains in the pantry in a sealed, airtight container. They will stay fresh for about 4 months.
- Cooked: Cooked sorghum should be kept in the refrigerator and eaten within a couple of days. If freezing, eat within 6 months.
Does sorghum contain gluten?
Sorghum is gluten free! Not only does this make sorghum-based meals great for a crowd, it also means that the flour version can be used for gluten-free baking. I bet you never imagined using sorghum in your brownies!
How to serve sorghum
Sorghum may be a new ingredient to you, but the way you use it doesn’t have to be! This grain can be used anywhere you’d use rice or quinoa. Eat it with veggies (like in these Roasted Veggie Grain Bowls), in stuffed peppers, as a base to your Buddha bowls, or a filling component in your healthy meal prep! There are so many options. I can’t wait for you to see how delicious it is!
Ingredients
- 1 cup sorghum 180 g
- 3 cups water or broth 708 mL
- Pinch of salt
Instructions
- 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.
Mike says
Very helpful. Thank you.
Simla says
Very helpful
Pamela Dumas says
We are growing sorghum mainly for syrup, it’s great to know this plant will be so versatile. Thanks for sharing cooking with ….
Sumana says
Can i get juice from Sorghum?
Sarah says
Not that I know of!
Jonathan says
Sure, if you have sorghum plants you can crush them for juice. That is the first step to making sorghum syrup, a traditional Southern American food.
Thomas Cappiello says
Why wouldn’t you soak it first
Sarah Bond says
We don’t find it necessary, but you can definitely soak it if you’d like a softer texture!
Thomas Cappiello says
Sorghum is the last thing I’d thought I’d actually eat. I bought to grind into flour but this recipe inspired me to cook it and eat it. I think it would be a good accompaniment for breakfast lunch and dinner and will look for more fancy things to do with it, eat it straight or add into some bread.
Shelly says
I bought dry sprouted sorghum from nuts.com but am having trouble finding cooking directions. Any advice?
Sarah Bond says
I would probably cook it according to the instructions! 1 part sorghum to 3 parts water, simmer for 45 minutes 😀
Janet Levy says
disaster. i purchased a kilo of sorghum in our local market from an Ethipian vender. the first time i cooked it three parts water to one part sorghum plus 1tsp of salt and 1tablespoon of olive oil. it cooked for 6 hours absorbed all the liquid and was as hard as little pebbles. Second time I soaked the sorghum for 12 hours and cooked 1 part sorghum to 3 parts water (measuring cups of 200g) without salt or olive oil.. i cooked it for 3hours. it absorbed all the water but was as hard as the first time. Third time i soaked the sorghum for 18 hours and cooked in the same manner. Little rocks. the 4th time i cooked in the same manner but changed the saucepan to one of stainless steel. cooked for 2.5 hours. absorbed all the moisture but was as hard as rock. i went back to the Ethiopian vender with a sample of what i had bought. the woman was on the defensive. this is the same sorghum as sold in all other stalls in the market. “Look i dont w ant my money back i simply want to know what went wrong. then shetold me that people make popcorn out of it. popcorn is made from maize too but that is not its primary usage. Sorghum is the 5th most cultivated grain on the planet. it is inconceivable that its primary usage is for popcorn. a friend came by and said perhaps i should have changed the soaking water several times which again seems unreasonable. it is a crop of the semi arid zone where water is at a premium. A paper from South Africa stated that throughout most of Africa sorghum is ground into flour before using. i would appreciate any feedback from you. Apart from the sorghum being inedible it had a good aroma and was tasty. thanks have a great week out there Janet Levy
Maria Hunter says
Try bobs red mill brand. Works for me
anon says
try soaking it in warm water for about 6 hours first, and if possible, cook using a pressure cooker. It is a tough little grain. In India, sorghum flour is very commonly. Whole sorghum is rarely used. I use soaked, ground sorhgum to make crepes ( I add some lentils to the sorghum while soaking. A cup of lentils for 2 cups of sorghum.)
Tayo says
Thank you for this ..i think it should be soaked before cooking ..we call it guinea corn and its used for pap. But I will like to try it boiled and have an alternative to rice .
kuehl thomas says
Great input and the recipe is spot on👍🏻❣️
Ann Andrews says
I cooked the sorghum for a whole but it was still hard!
Sarah Bond says
It could take longer if you’re at elevation or if you’re not at a full boil, it’s a hardy little grain!
Yosephine says
Great Cook superfood Sorghum
Casie James says
Bought Bob’s Red mill whole grain sorghum. Cooked it for 5 hours according to package directions and it was still hard. Microwaved it. Still hard. Low elevation. Had to add more water three times.
Lennox says
Very insightful and tempting to have an immediate trial of the recipes.Thank you
Maxine Kaufman-Lacusta says
I just cooked some sorghum that I bought several years ago at a local Chinese store. It was fine after 40 min. I used it in a recipe for stuffed squash (recipe calls for Acorn squash, I used kobacha) from Alive magazine November 2013, with fresh sage, chopped dates (recipe calls for dried cranberries), chopped walnuts, and lots of spices (onion, garlic, ginger, allspice), dried mandarin peel (recipe calls for orange zest), salt and pepper – with mixture of butter and maple syrup brushed on the cooked squash halves and sprinkled over the stuffing. YUMMY!
Sheryl says
I used Bob’s Red Mill sorghum and followed your cooking directions. Turned out PERFECT! Thank you for all your nutrition help.