(Vegan / Gluten Free / Low Carb)
After having exhausted my quinoa, barley, freekah and varied rice supplies, I started looking at other grains which also nutritiously stand strong and are readily available. After a little research and recipe testing, I stumbled across the locally grown miraculous Sorghum.
When I say miraculous, I mean gluten-free, non GMO, contains less fat than quinoa, massively high in protein and fibre, full of powerful phytochemicals proven to fight off cancer and reduce the risk of cardiovascular disease and obesity.
It also has the potential to improve insulin and produce an anti-diabetic effect and it has a higher antioxidant and anti-inflammatory nature than blueberries and pomegranates! Why haven’t we heard more about this super grain?
Sorghum is relatively new to the superfood market although it has been around for over 8000 years. It is now the ﬁfth most important cereal crop in the world, largely because of its natural drought tolerance and versatility as food, feed and fuel. Featuring on menus all over the world Sorghum has become more popular amongst recognised chefs who are looking for grain substitutes that are also very sustainable.
To prepare the sorghum grain, its best to soak the grain over night in water to allow it to soften slightly. Drain the grain, then using 1 cup of sorghum to 3 cups of water, bring the sorghum to a simmer and cook 40 – 50 minutes until its tender when eaten. Drain and then use as you wish. Sorghum is a fabulous grain to use it is very difficult to overcook. Sorghum has a wonderful nutty taste with a great texture and can be used for soups, stews, salads, breakfast porridge and risottos like the one below. You can pick up sorghum in both grain and flour form from most health shops and on line.
Cashew Dill Cheese Makes 2 ½ cups
Lemon Popped Sorghum Makes about 1 cup
Beetroot Sorghum Risotto
Lemon scented popped Sorghum