A nutrition boost for your daily menus can go a long way for families focused on making healthy eating decisions. If you’re looking for an easy way to add nutrients to your meals, the ancient grain sorghum could be the solution you’ve been looking for.
Sorghum is non-GMO, gluten-free, and a source of 13 essential nutrients. Sorghum can be enjoyed as whole and pearled grain, flour, or popped like popcorn, making it a versatile ingredient you can incorporate into meal planning. It’s perfect for breakfast, lunch, dinner, and snacks.
Adding a new twist to mealtime can be a cinch. With sorghum, it’s easy to achieve flavorful meals that have protein, fiber, and other nutrients. Simply use your stove, a slow cooker, rice cooker, or oven to prepare sorghum and replace the grain in your favorite recipes. Or discover a new favorite like this Sorghum BLT Salad.
For a quick and healthy snack, grab a handful of Popped Sorghum and feel good about eating between meals. You can purchase popped sorghum or prepare it yourself using one of many simple methods. A delicious alternative to popcorn, popped sorghum is quickly becoming a favorite snack option.
To discover more recipe inspiration and find easy ways to add sorghum to your family’s favorite dishes, visit SorghumCheckoff.com.
Popped Sorghum
Prep time: 1-2 minutes
Cook time: 4-6 minutes
Servings: 2
2 teaspoons oil of choice (optional)
1/2 cup whole-grain sorghum
salt or seasoning of choice
Heat a stainless steel pot with a tight-fitting lid over medium heat.
Add oil, if desired. When hot, add whole-grain sorghum and cover with a lid.
Shake the pot often to prevent burning.
When there are more than 10 seconds between pops, remove from heat.
Sprinkle lightly with salt or seasonings
of choice.
Recipe courtesy of United Sorghum Checkoff Program
Sorghum BLT Salad
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4-6
Dressing:
2/3 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/4 teaspoon freshly cracked pepper
salt, to taste
Salad:
1 pound bacon
3 cups cooked whole-grain sorghum
1 head romaine lettuce, rinsed, dried and shredded
1-2 cups mixed greens, torn into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, coarsely chopped
4 green onions, thinly sliced
salt, to taste
pepper, to taste
Parmesan or goat cheese (optional)
To make dressing: Blend mayonnaise, milk, garlic powder, and pepper until smooth and creamy. Season with salt to taste. Refrigerate until ready to use.
To make salad: In a large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towels and crumble.
In a large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions, and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.
Recipe courtesy of United Sorghum Checkoff Program
