You may have never heard of sorghum, but it has been a staple of African and Asian diets for centuries. Its popularity is currently on the rise here in America, thanks to its status as a gluten-free grain. Sorghum flour can be substituted for wheat flour in a variety of recipes, and whole sorghum grains can be popped like popcorn for a satisfying snack. Sorghum is a good source of fiber and iron, and some varieties are high in antioxidants. If you’re looking for a different grain that can be used in the same ways as more familiar ones, give sorghum a try!
1 cup sorghum
3 cups water
¼ cup chopped fresh oregano
2 green onions, chopped
¼ cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 cup peeled, chopped English cucumbers
⅓ cup toasted pine nuts
1 cup crumbled feta cheese
⅛ teaspoon cayenne pepper
- Bring the water to boil in a medium saucepan, then add the sorghum.
- Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.
- Cool sorghum to room temperature, fluffing with a fork occasionally.
- In a large bowl, combine the remaining ingredients and add the cooked sorghum.
Recipe adapted from the Oldways Whole Grains Council