Sorghum

A new grain for your home-cooking repertoire: sorghum! A staple of African and Asian food culture, sorghum is mildly sweet like corn, but with a much softer kernel. It can be boiled and popped for a wide variety of textures and uses.

Sorghum

To boil: Heat three cups of water for every cup of sorghum, plus 1 teaspoon of salt (if using broth, you can skip the salt). Bring to a boil, then reduce to a simmer for 45-50 minutes until grains are soft and bursting. For a slow cooker, use the same ratio and cook on high for 4 hours.

To pop: Heat a pan with a matching lid over medium high heat. Add a few grains in the pan to test the heat. When a couple start to pop, remove the grains from the pan, and remove the pan from the heat. Add the rest of the grains and cover. Let sit off the heat for 30 seconds. Then add back to the heat and let grains pop for 2-3 minutes, shaking the pan every 30 seconds. More info here: https://mariaspeck.com/2015/06/popping-sorghum-and-a-hella-good-journey/

To add spice to the popped grains, pour about a tablespoon of oil in the hot pan before adding the grains. Add the spice after you've removed the popped grains from the pan.