15 Scrumptious Sorghum Recipes (Savory & Sweet!) (2024)

FAQs

What is the sweet sorghum used for? ›

It is the only crop that provides both grain and stem that can be used for sugar, alcohol, syrup, jaggery, fodder, fuel, bedding, roofing, fencing, paper, and chewing. Sweet sorghum juices usually contain approximately 16–18% fermentable sugar, which can be directly fermented into ethanol by yeast.

Sorghum is a versatile crop, serving as an excellent substitute for rice, oatmeal, and other grains such as quinoa and barley.

For one, sorghum can be popped like popcorn and eaten as a healthy snack or as a topping on a dessert, salad, or in a bowl of granola. It's more like wheat than most grains, but doesn't have any gluten so works well as a substitute when baking or cooking gluten-free foods.

Sorghum is full of phytochemicals, which are antioxidants that prevent certain types of cancer (skin cancer, colon cancer, and esophageal cancer, to name a few). Phytochemicals are also excellent for maintaining cardiovascular health.

Sweet sorghum is predominantly grown for sorghum syrup. Unlike grain sorghum, sweet sorghum is harvested for the stalks rather than the grain and is crushed like sugar cane or beets to produce a syrup.

Sorghum is a non-GMO, gluten free, ancient grain that is most commonly used as feed for livestock but is also a popular food grain for people residing in Asia and Africa. Because of it's gluten free properties, sorghum is a welcome whole grain alternative for those who deal with gluten intolerance or celiac disease.

Sorghum is known to be rich in phenolic compounds, many of which act as antioxidants. It has also been shown to be good at reducing some forms of inflammation due to its antioxidant properties. Several of the phenolic compounds in sorghum have been linked to anti-cancer effects.

Yield – 1 : 3 – 1 cup of dried wholegrain sorghum cooked in 3 cups of water will give around 3 cups of cooked sorghum. Preparation Tips: As for most whole grains, it is always a good idea to soak the sorghum first, ideally for 6-8 hours, so that it is easier to digest.

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Nutritious. Whole grain sorghum is an excellent source of 12 essential nutrients. A serving of cooked whole grain sorghum provides more than double the amount of protein as a serving of quinoa. One half-cup serving of cooked whole grain sorghum has nearly double the iron as a 3-ounce sirloin steak.

Can sorghum be cooked like rice? ›

Sorghum grains can be prepared like rice, quinoa or other whole grains. You can cook sorghum using your stovetop, slow cooker, oven or rice cooker. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes.

Add neutral oil to cover the bottom of a deep pot (if desired) with a lid and add a single sorghum grain to the pot. Heat on medium and once you hear a pop, add the remaining grains. Cover and shake every 30 seconds or so. Once you hear popping, listen for it to slow down and then remove from heat.

Do I Need to Refrigerate Sorghum? No, sorghum is a natural sweetener and can be treated just like honey. Although refrigeration will not hurt your sorghum, it will make the consistency thicker and harder to spread. Storing at room temperature will keep your product ready to use at all times.

Sorghum contains a significant amount of polyphenols and condensed tannins contributing to bitterness and astringency 136 .

Sorghum is a non-GMO, gluten free, ancient grain that is most commonly used as feed for livestock but is also a popular food grain for people residing in Asia and Africa. Because of it's gluten free properties, sorghum is a welcome whole grain alternative for those who deal with gluten intolerance or celiac disease.

Shields, in his book Southern Provisions, describes the flavor, “Liquid sorghum tastes like the coppery evening sun: more mellow and malty than blackstrap molasses, less brilliant and wholesome than cane syrup, less piquant and poetic than maple.” (p 272) Use it as you would any sweetener--in coffee, in baked goods, ...

Harvesting all three varieties is fairly simple. For sweet sorghum, cut the canes at ground level about two weeks after the milk stage. Next, strip off the leaves and ground or press the canes, which will yield a light green juice that can then be cooked into sorghum syrup.

Sorghum syrup is made from the green juice of the sorghum plant, which is extracted from the crushed stalks and then heated to steam off the excess water, leaving the syrup behind. Conversely, molasses is the byproduct of processing sugar cane into sugar.