Healthy Ingredient of the Week – Sorghum

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!

Sorghum Salad

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


  1. Bring the water to boil in a medium saucepan, then add the sorghum.
  2. Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.
  3. Cool sorghum to room temperature, fluffing with a fork occasionally.
  4. In a large bowl, combine the remaining ingredients and add the cooked sorghum.

Recipe adapted from the Oldways Whole Grains Council


One response

  1. Thank you for including our sorghum salad recipe! For more whole grain recipes, visit

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