Cooking Sorghum<\/strong><\/p>\nDifferent manufacturers give varying ratios of sorghum to water when cooking. We like to use a ratio of one cup whole grain sorghum to four cups of water, because of the long cooking time. Besides, any excess liquid is drained at the end of the cooking process.<\/p>\n
Start by rinsing the sorghum and placing in a pot with the water. Avoid using a large pot if cooking small amounts, as water will evaporate quickly. Bring to a boil, reduce heat to a simmer and cook until grains are tender and still chewy. This takes a good hour. Taste at the end of the cooking process to make sure it’s done. And finally, drain excess liquid.<\/p>\n
One cup of dry whole grain sorghum yields approximately 2-1\/2 cups cooked.<\/p>\n
Cooking in Bulk<\/strong><\/p>\nSome manufacturers recommend adding a teaspoon of oil per cup of uncooked sorghum, suggesting the oil will help the grain retain its moisture, especially if you’ll be freezing it in batches. We’ve not tried it, but have always had great success with freezing sorghum without adding oil.<\/p>\n
The great thing is that sorghum can be frozen and reheated without losing its great taste and texture. Cook a batch, cool and divide into freezer containers or bags and freeze for later use.<\/p>\n
Tidbit<\/strong><\/p>\n\n- Sorghum can take up to an hour to cook, so cooking and freezing this grain in bulk is almost a necessity to be able to incorporate it easily into a busy weeknight dinner rotation.<\/li>\n<\/ul>\n
What an easy way to add sorghum to your weekly meal plan!<\/p>\n
Today, thanks to American farmers, sorghum can be enjoyed in your favorite foods.<\/p>\n
Embark on a journey through ancient times. Try sorghum in salads, soups, pilaf, casseroles, stir-fries and in this delicious Thai bowl.<\/p>\n
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