Finally, a use for sorghum! Because it is so very nutrient dense and full of fiber (the iron alone make it worth eating) we have been trying to find a way to sneak sorghum into our regime in this house for months. At $2 a bag for the organic stuff, it is difficult to overlook it; especially when you consider that a serving has ten grams of fiber and 24% of the recommended daily value of iron.
Used as a flour it is reportedly too "fluffy" and "spongy" for baking and as a side dish it is gummy and sandy and edible only if you really push the limits of what is considered food. Believe me--I have tried. But part of eating with a purpose is making sure that the food that is good for you tastes good enough to eat. If ever you wish to challenge me with a good recipe for sorghum as a side, I am all ears.
The people Shiloh Farms mention on their site that you can pop sorghum. It was well after midnight when I read this and it was all I could do to wait until morning to give it a whirl. at I did and yes, it does taste like POPCORN. Perhaps just a bit crunchier and smaller. It was tasty and definitely worth a try. Try the method below for popped corn or popped sorghum--it's delicious!
1/2 c. raw, dried sorghum grain
1.5 tablespoons sunflower seed butter*
1/2 - 1 teaspoon extra virgin olive oil, flaxseed oil or other heart healthy oil such as canola
* Peanut butter is an equally good replacement for the sunflower butter; I especially enjoy the crunchy variety over poppped corn or, now, sorghum.
1 - Place sorghum into air popper and pop as you would corn kernals.
2 - Place sunflower butter or peanut butter into a microwave safe dish. Place in microwave for 5-15 seconds, watching it the entire time, until it is soft enough to stir and has loosened to a liquid texture.
3 - Allow to cool for a moment and stir in beneficial oil to further thin the seed or nut butter mixture.
4 - Pour mixture over popped grain and, using hands, thoroughly toss to coat. This is a very messy treat but it is well worth getting down and dirty for.