Easy Sorghum Recipe
Move away rice – there is a new grain in town! Sorghum is a gluten-free ancient wholegrain originating from Africa (hoorah) and although the grain is a good alternative to rice, the texture is chewy rather than fluffy and I love it!
Serving Suggestions:
The grain is SUPER versatile!
- Roasted Butternut & Butterbean Traybake
- Easy Vegetable & Coconut CurryÂ
- Slow Roasted Courgettes & ButterbeansÂ
- Harissa White Bean Stew with Preserved LemonsÂ
Why we should cook with sorghum
Sorghum is a gluten-free wholegrain often used as a rice alternative. It has a firm, chewy texture and mild, earthy flavour. Just like rice, sorghum is simmered in water until it softens. It’s a fantastic nutrient-dense option, rich in fibre, protein, and antioxidants.
Why should we cook with ancient grains
Ancient grains are grains that have remained largely unchanged and untouched by intensive agriculture over the last several hundred years. Unlike modern wheat, the grains have not been crossbred or modified. Examples include quinoa, farro, spelt, and sorghum.
A note on cooking sorghum
Although the cooking bit is super easy, sorghum takes A LOT LONGER TO COOK – but so does most good things! Give yourself a good 40-50 minutes to cook this lovely ancient grain. Once cooked though, it retains its texture, loves soaking up flavours and can be kept in the fridge for 2-3 days easily.
Where to source sorghum
The grain is actually more widely available than you think. In South Africa you can source from Woolies, Komati Foods (CHEAPEST and where I source my spices) or Faithful to Nature (where I get all sorts of other organic things ).
Easy Sorghum Recipe
Ingredients
- 3 garlic cloves , kept whole
- 1 cup sorghum
- salt & pepper
- extra virgin olive oil
- lemon or limes
- handful herbs of your choice I used parsley and dill
Instructions
- Add the sorghum and garlic to plenty of cold water in a med saucepan, bring to a simmer and cook, lid ajar, until 'al dente' which means soft but still with a bite.
- Drain the sorghum, add back into the pot, season with a good glug of olive oil, shake the pot, lid back on, and let the sorghum 'steam' for 3-5 minutes. Mash the garlic with a fork.
- Season with plenty of salt, fresh pepper and more olive oil. Adjust the second half of seasoning with whatever you are serving the sorghum with, in this recipe I added citrus juice, zest and chopped herbs if using. Enjoy!
