Sorghum is the gluten free, low glycemic grain native to the Midwest that you’ve never heard of. Seems ‘superfoods’ like quinoa get all the glory these days, but the truth is that sorghum is just as good….might even be better. Especially since it’s drought resistant and it doesn’t need to be shipped over from Peru.
Sorghum is quite versatile – cook it up just like quinoa or rice by simmering it 1:3 water. I will admit it takes longer to cook, but I make a big batch and freeze it in smaller portions for ease.
But the really fun thing I’m sharing with you today is how to POP it. Yup, like popcorn only better because the little ‘grains’ that don’t pop become crunchy little pieces you can eat right along with the popped pieces (unlike corn where you feel like you are picking hard, inedible, un-popped kernels out all the time.)
No oil even needed to make this either. Just a pot with a lid and some heat. These popped grains are a bit smaller than a typical ‘popcorn’, but they are fun and make a whimsical topping on salads and desserts. Go get popping!
1/4 cup uncooked sorghum
Heat a pan over medium high heat. Add sorghum and cover, tossing once in a while. Once you start to hear the popping (it’s softer than a popcorn pop), crack the lid to allow some steam to escape.
Toss often to keep the grains from burning. Once most of the popping has stopped, remove from heat and pour into a bowl. Enjoy.
Note– I find more grains pop if I make this in smaller batches so if you want more make second batch rather than doubling the grains