2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sorghum is a protein-rich grain with a millet-like texture. In the United States, farmers use sorghum for livestock feed.
In Africa and Asia, people use it in dishes such as oatmeal and bread. Sorghum is a good alternative to food for people who are sensitive to gluten - a protein found in foods such as wheat, rye and barley, as it does not contain gluten and can serve as a substitute for wheat.
Boiled sorghum
Combine one cup of peeled beans sorghum with 2 1/2 to 4 parts water in a large saucepan. The amount of water needed will vary depending on the variety of sorghum. You can always add more water during cooking if the water is completely absorbed before the sorghum becomes soft.
Cover sorghum and leave it to soak for a few hours or overnight. This will soften the beans, making them easier to cook.
After you have soaked the sorghum, put it on the stove and let it boil. Reduce heat and simmer until water is absorbed and sorghum become like boiled rice. Season with black pepper and salt and use as a side dish instead of rice.
Sorghum porridge
Combine 1 cup of sorghum flour with 1/2 cup of water in a bowl. Cover the sorghum and leave it in a warm place for two days to ferment. You can skip this step if you do not want fermented porridge.
Put 3-4 cups of water to boil in a large saucepan, the amount of water depends on how thick you want the porridge to be.
Stir the sorghum mixture into the boiling water, then cook for 10 to 15 minutes until a smooth, thick paste forms. Sweeten the porridge with sugar or honey before serving. You can diversify the taste of the porridge with pieces of banana and a handful of nuts.
You can use sorghum in a wide range of dishes. It will give a great taste to all healthy dishes in which you use rice - sorghum is a wonderful substitute.
Whole grain sorghum can be used as an addition to vegetable salads or cooked dishes. It looks like bulgur or wheat, combined with fruit is a unique solution for taking the daily dose of 2 to 3 servings of whole grains.
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