Sorghum is an ancient grain and is the fifth most commonly grown grain in the world. It is thought to have originated in Egypt. The whole sorghum grain is rising in popularity because it is protein rich and gluten free. In addition to being sold in the whole grain form, you can purchase sorghum flour and sorghum syrup. The plant is also used for non-human consumption for animal feed. It is also used to make ethanol for fuel.
You can make a high protein snack by popping sorghum on the stove top in a covered pan (just as you would popcorn) or in the microwave. Just add about 2 tablespoons of sorghum kernels and a tablespoon in a medium pan with a lid. Heat until the kernels start to pop, cover and shake the pan over the heat until the popping stops. The popped grain will be much smaller than popped corn.
The whole or pearled grain can be hard to find in your local grocery. Some very well stocked Whole Foods Markets carry it, and some small health food stores. You can purchase Bob's Red Mill Whole Grain Sorghum
Sorghum Uncooked1 cup dry sorghum = 200 grams
1 cup cooked sorghum = 175 grams
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