Bob's Red Mill Sorghum Gluten Free Description
Embark on a journey through antiquity with sorghum, a whole grain that traveled along trade routes from ancient Africa to the Middle East, India and China. Sorghum is versatile, nutritious and gluten-free.
Sorghum originated in Africa thousands of years ago, and then spread through the Middles East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, yet it is still relatively unknown in many parts of the world. The hearty, chewy texture of whole grain sorghum is perfect of pilafs and cold salads. For a healthy high-fiber snack, pop sorghum grain like popcorn.
Popped sorghum is a popular snack in India, where it is called jowar dhani. It's similar to popcorn but is much smaller.
¼ cup Sorghum
Stove top method: Heat a pot with a tight-fitting lid over medium-heat. When hot, add sorghum and cover with lid. Cook, shaking the pot often, until sorghum grains begin to pop. Remove from heat when there is more than 10 seconds between pops.
Microwave method: Place sorghum in a small paper bag. Fold top down to close and place folded-side down in a microwave. heat on high for 2-3 minutes (varies depending on microwave's strength). Remove from the microwave when there is more than 5 seconds between pops. Makes 1 serving.
Basic Cooking Instructions
Rinse 1 cup sorghum. Place in a pot with 3 cups water or stock. Bring to a boil; cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid. Makes 4 servings (about 2½ cups).
Keeps best refrigerated or frozen.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.