Sorghum is an ancient grain related to millet, with a mild, slightly nutty flavour and pleasantly chewy texture. Naturally gluten-free, it makes an interesting alternative to rice, barley or other grains.
Once cooked, sorghum can be added to salads and grain bowls, stirred into soups and stews, or simply served as a side with vegetables, pulses, meat or fish. It can also be cooked for longer into a soft breakfast porridge. The whole grains can even be popped like tiny popcorn.
A versatile whole grain with a satisfying bite and an easy, everyday flavour.