Sorghum is a great choice for those looking for gluten-free grain options or wanting to try nutritious grains. Food is a good source of protein, iron, vitamins and minerals. You can prepare a batch and serve it the same way you serve rice. Cook the sorghum in the oven, slow cooker, or pressure cooker and store what is left in the refrigerator.
- 3 to 4 cups of water;
- 1 cup of whole sorghum;
- 1 teaspoon of salt, optional.
Makes four cups of cooked sorghum.
Method 1 of 4: Using the Stove
Step 1. Soak the sorghum
If you want it to be very soft instead of firm, soak a cup of whole sorghum in a large bowl of water. Leave it overnight for the beans to absorb some of the water. Then remove what is left of the water with a colander.
- Firm sorghum is a great substitute for wheat or couscous in recipes whether tabbouleh or falafel.
- If you don't have time to soak it, skip this part, but be aware that the texture will be a little thicker.
Step 2. Mix sorghum, water and salt in a pan
Place soaked sorghum or a cup of dry whole sorghum in a large pot and add three cups of water. To add a little more flavor, you can also add a teaspoon of salt and mix well.
Step 3. Boil water and reduce heat
Place the pan on high heat and heat the water until it starts to bubble. At this point, turn the heat down so that the water is just bubbling lightly.
Step 4. Boil for an hour
When the water is just boiling, cover the pan and cook the beans for an hour. Make sure you have finished cooking and serve when most of the water has been absorbed and the beans are tender.
If they're still not tender, add another cup of water and keep boiling. See if they're ready after half an hour
Method 2 of 4: Using a Slow Cooker
Step 1. Wash and drain the sorghum
Place a cup of whole sorghum in a fine sieve and place under cold running water to wash the beans.
Sorghum comes in whole or pearlescent form. If you want to use the pearlescent, reduce the liquid to three cups
Step 2. Place the beans, water and salt in a slow-cooker
Place the washed sorghum in a 4 L pot and add four cups of water. If you want to season it a little, add a teaspoon of salt.
Step 3. Cook on high temperature for four to five hours
Cover the pan and turn on the high temperature, letting the sorghum cook for several hours. Then check that most of the water has been absorbed and the beans are soft.
Step 4. Use or store cooked sorghum
Flush the beans well with a fork and serve. Another option is to store them in a closed container in the refrigerator for up to four days.
You can also freeze it for up to three months
Method 3 of 4: Using a Pressure Cooker
Step 1. Combine ingredients in pressure cooker
Remove the inner pot and pour three cups of water into it. Add a cup of whole sorghum and, if you want to add flavor to the beans, add a teaspoon of salt.
Step 2. Insert the inner pot and cover
Place the inner part with the sorghum and water inside the pressure cooker. Replace the lid and turn it about 30 degrees to close securely.
Step 3. Turn on the pan and cook the sorghum for 20 to 25 minutes
Adjust pressure to 1.02 atm and cook.
If using an instant cooker, use the MULTIGRAIN setting and adjust to a shorter time for the sorghum to cook for 20 minutes
Step 4. Open and see how the beans are
When the pressure cooker has finished cooking, use the natural pressure release to open the lid and let it cool for ten to 15 minutes. Rotate the handle counterclockwise to unlock the cover and lift it slowly. By now, the sorghum should be tender. Fluff the beans and serve the dish.
Make sure all pressure has been released from inside the pan before removing the lid
Method 4 of 4: Cooking with Sorghum
Step 1. Substitute whole grains in the salad
If you want to make a whole-grain salad that includes farro, couscous, wheat berry or wheat wheat, swap the beans for cooked sorghum. It retains its texture for several days, so it's great for Greek salads, tabbouleh, and grain bowls.
Step 2. Season the cooked sorghum
This grain is similar to rice in that you can season it to your liking. Mix dried herbs in the sorghum cooking water so that the beans absorb the flavor. Try these spices when preparing them:
- Garam masala;
- Bay leaf.
Step 3. Use in puddings or porridges
Replace the rice in your favorite pudding recipe with a less filling dessert. You can also make breakfast porridge with sorghum instead of oatmeal. Combine with water, milk or coconut milk and mix with your favorite sweetener, spices, fruits and nuts.