Sorghum is a durable, drought-resistant grain used for food, feed and fuel around the world. It’s use as a food source in the United States is increasing since it is gluten-free. The grain is heart-healthy, high in protein and ranges in color from dark brown to red and purple to white. I ran across several brands of white sorghum at Seafood City on Olive Boulevard; you also can find it at Whole Foods. Sorghum can be popped like popcorn (and it’s kind of funny to see the miniature popped kernels), or you can treat it like rice or quinoa. Just remember, the ratio is four parts water or stock to one part grain.
Sorghum Pearls and Edamame
4 Servings
1 small onion, diced
3 Tbsp. olive oil, divided
2 cloves garlic, minced
1 cup white sorghum kernels
4 cups vegetable stock or water
1 cup frozen edamame or peas
1½ tsp. Kosher salt, divided
1½ tsp. freshly ground black pepper, divided
3 carrots, shredded
¼ cup cilantro, chopped
Zest and juice of 1 lime
• In a large pan with high sides, saute the onion in the olive oil over medium-high heat until translucent. Add the garlic and cook until fragrant but not browned.
• Add the sorghum and stir to coat in the oil. Continue cooking for a couple minutes, stirring constantly. When the grains have absorbed all the oil and are just starting to stick but not darken, add the stock and bring to a simmer. Reduce heat to medium and cover.
• Stir every 10 minutes or so until almost all of the liquid has absorbed, about 40 to 60 minutes. Add the frozen edamame or peas and 1 teaspoon each salt and pepper. Stir until the edamame are warmed through but not mushy, about 5 to 10 minutes.
• In a small bowl, toss together the shredded carrots, cilantro, lime juice, lime zest and a 1 tablespoon of olive oil. Season with ½ teaspoon each salt and pepper.
• Divide sorghum and edamame into 4 servings and top with the carrot mixture.
This article appears in September 2013.