Sorghum - also called sorghum - is great for those on a gluten-free diet or want to try an ancient grain rich in nutrients. It is in fact a source of proteins, iron, vitamins and minerals. Cooking is easy and can be used in a very similar way to rice. You can prepare it with a regular, slow cooker or pressure cooker. Leftovers can be kept in the fridge for several days.
Ingrediants
- 3-4 cups (700-950 ml) of water
- 1 cup (190 g) of whole sorghum
- 1 teaspoon (6 g) of kosher salt (optional)
Makes about 4 cups (800 g) of cooked sorghum
Steps
Method 1 of 4: Using a Regular Pot
Step 1. Soak the sorghum
Those who prefer sorghum to have a soft rather than chewy texture can soak 1 cup (190g) of whole sorghum in a large bowl filled with water. Leave it to soak overnight for it to partially absorb the liquid. In the morning, drain it with a colander.
- The chewy-textured sorghum is a great substitute for bulgur or couscous in recipes like tabbouleh or falafel.
- You can skip this step if you don't have time to soak it, although the texture of the sorghum may be slightly lumpy.
Step 2. In a saucepan, mix sorghum, water and salt
Pour drained sorghum or 1 cup (190 g) of raw whole sorghum into a large pot. Add 3 cups (700 ml) of water. You can also add 1 teaspoon (6 g) of coarse salt to make it tastier. Mix the sorghum with the salt water.
Step 3. Bring the water to a boil, then lower the heat
Put the pot on the stove and set the flame to high. Once the water has come to a boil, adjust the heat to medium-low to let it simmer.
Step 4. Simmer the sorghum for an hour
Lower the heat, put the lid on the pot and cook the sorghum for about an hour. Check it to see if it's ready. You can serve it once it has absorbed most of the water and has softened.
If you don't find it soft enough, pour in another cup (250ml) of water and let it simmer a little longer. Check it after 30 minutes
Method 2 of 4: Using a Slow Cooker
Step 1. Wash and drain the sorghum
Pour 1 cup (190 g) of whole sorghum into a fine mesh colander. Wash it with cold tap water inside the colander itself.
Sorghum can be wholemeal or pearly. Reduce the liquid to 3 cups (700ml) if you want to use the latter
Step 2. Put the sorghum, water and salt in the slow cooker
Once the sorghum has been washed, pour it into a slow cooker with a capacity of 4 liters and pour 4 cups (950 ml) of water into it. You can salt it with 1 teaspoon (6 g) of coarse salt to lightly flavor it.
Step 3. Cook the sorghum for a maximum of 4 to 5 hours
Put the lid on the slow cooker and set it to High mode. Cook the sorghum for 4 to 5 hours. Check it to see if it has softened and if most of the water has evaporated.
Step 4. Use or store cooked sorghum
Crumble it with a fork and serve. You can also keep it in a container with a lid and keep it in the fridge for up to 4 days.
Sorghum can also be frozen in an airtight container for up to 3 months
Method 3 of 4: Using an Electric Pressure Cooker
Step 1. Mix the ingredients in an electric pressure cooker
Remove the inner pot and pour 3 cups (700 ml) of water into it. Add 1 cup (190 g) of whole sorghum. Stir in 1 teaspoon (6 g) of coarse salt to flavor it.
Step 2. Arrange the inner pot and close the pot
Place the bowl containing the sorghum and water in the pressure cooker. Place the lid directly on the pot and turn it about 30 degrees to set it firmly.
Step 3. Turn on the pot and cook the sorghum for 20-25 minutes
Adjust pot pressure to 15 psi (pounds per square inch). Cook for 20 minutes.
If you use an Instant Pot, opt for the "Multigrain" program and set the cooking time for less time to last about 20 minutes
Step 4. Open the pot and check the sorghum
Once the cooking program has finished, open the lid by venting the pot. Allow the pot to cool for 10-15 minutes. Turn the handle counterclockwise to unlock the lid, then slowly lift it up to remove it. The sorghum should have taken on a soft consistency. Shell it and serve it.
Make sure the pressure is released from inside the pot before removing the lid
Method 4 of 4: Using Sorghum in the Kitchen
Step 1. Use sorghum in place of other whole grains to make a salad
If you are in the habit of preparing cold salads based on cereals such as spelled, couscous, wheat grains or bulgur, replace them with sorghum. Cooked sorghum keeps its texture intact for several days, making it ideal for Greek salads, tabboulehs and other cold cereal-based salads.
Step 2. Season the cooked sorghum with your favorite spices
Similar to rice, sorghum can be seasoned to your liking. Pour some dried spices into the sorghum cooking water to allow it to absorb the flavor. Try using the following spices to season cooked sorghum:
- Cumin;
- Fenugreek;
- Coriander;
- Garam masala;
- Origan;
- Bay leaf.
Step 3. Use sorghum to make rice pudding or oatmeal soup
Use it instead of rice to make a pudding. In addition to being a greedy dessert, it also has a high satiating power. You can also make a soup for breakfast using sorghum instead of oats. Mix it with water, cow or coconut milk and mix in your favorite ingredients, such as sweeteners, spices, fresh or dried fruit.
