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Sorghum Grain by olivenation features a mild flavor that your entire family will love
Originating in Africa thousands of years ago, the whole grain is packed with nutrition and a good source of protein and fiber
Naturally gluten-free, the seeds can be popped like popcorn, simmered into a breakfast cereal, cooked into a delicious side dish, or ground into flour for baked goods
Healthy and delicious, our Sorghum Grain is also kosher, non-GMO, and made in the USA.
Description
Sorghum Grain by OliveNation features a mild flavor that your entire family will love. Originating in Africa thousands of years ago, the whole grain is packed with nutrition and a good source of protein and fiber. Naturally gluten-free, the seeds can be popped like popcorn, simmered into a breakfast cereal, cooked into a delicious side dish, or ground into flour for baked goods. It has 5 grams of protein and 3 grams of fiber per serving. Healthy and delicious, our Sorghum Grain is also kosher, non-GMO, and made in the USA. How to Pop Sorghum Grain Like Popcorn When popping Sorghum Grain, keep in mind that approximately two-thirds of the kernels will pop. In a saucepan, add 1/2 cup canola oil. Then add 1 cup Sorghum Grain in a single layer. Cover saucepan and pop over high heat. You can flavor popped Sorghum as you would popcorn. Try sprinkling on cinnamon and sugar, salt, grated cheese, or another favorite topping. Sorghum Grain pops smaller than popcorn. Basic Sorghum Grain Cooking Instructions Place 1 cup Sorghum Grain and 4 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes. 8 Ways to Use Sorghum Grain Substitute Sorghum Grain for rice, pasta, or couscous. Make a warm or cold salad with cooked Sorghum Grain. Add Sorghum seeds to soups. Try cooked Sorghum Grain in a casserole. Make your own snack mix with popped Sorghum, nuts, and dried fruit. Substitute popped Sorghum for popcorn in any party mix. Eat cooked Sorghum grain as a warm breakfast cereal with milk and honey. Grind Sorghum Grain into flour for whole-grain baking.
