Sorghum- Dried Whole Grain

[ArtGirl]

I am allergic to corn and potatoes and am always looking for something else as a side dish other than rice.

While browsing the aisles in an Asian market I came across a bag of dried sorghum grain. Asked about it and was told it is used in soups.

I also found on the internet that it can be eaten as a side dish with butter and seasonings.

And, one is supposed to be able to pop it like popcorn (haven't tried that, yet).

You cook it in water like rice (some say to soak it first - I have soaked it for an hour, but other times not soaked it at all - couldn't tell any difference). The texture is soft yet a bit firm, just like rice or barley. It has little flavor of its own, so takes on the flavor of whatever it is eaten with.

Cooked in soup stock it makes a very nice subsitute for barley. It contains some protein so is a nice addition to a hearty soup. When it's fully cooked it's maybe a little larger than barley.

I've eaten it just alone with butter, salt and pepper and some onion powder and it was so much like eating hominy I was in heaven (that's one corn product I really miss).

I was hesitant to try it at first (you know, new food and all), but it is now one of my staples.

I heartily recommend this grain for anyone, but especially for those of us with other food allergies who are so limited.

[RiceGuy]

Thanks for posting this. I've been eating millet for awhile now, and really enjoy it. Apparently, sorghum is supposed to be similar, but I've yet to try it. Your post has me resolved to get some. It sounds larger than millet from your description, which I'd like also.

I always thought hominy was basically corn grits, no? It sounds larger, from what you describe.

Another one I've been wanting to try is Job's Tears, which is gluten-free even though it is often misleadingly referred to as Chinese pearl barley. Maybe your Asian market has it.

Some others, though smaller, include amaranth and teff. Both have more protein and fiber than sorghum, millet or brown rice.

[ArtGirl]

Rice Guy - the sorghum grains are definitely larger than millet, round and flat. Uncooked, about the diameter of a large bell pepper seed, but fat. Cooked, about the size of an uncooked split pea.

Hominy is from whole corn kernals that are soaked somehow that causes them to swell. Then they are cooked. They are large - about the size of a cooked garbonzo bean.

I have not liked millet flour - seems bitter in baked goods. I know you use it a lot. Maybe it's an acquired taste. Have never tried the cooked seed. Same with amaranth. Never heard of Job's Tears/Chinese pearl barley. I'll look for it at the Asian market.

Haven't tried Teff yet. Been happy with what I've been using and guess I didn't feel the need to try yet another flour grain. Does it have a strong flavor? As flour, or as whole grain cereal?

[RiceGuy]

Thanks for the visual descriptions of sorghum and hominy. I guess I was thinking of hominy grits, which would be ground up hominy, I suppose. Sounds similar to something I've seen called posole, which is also a corn product.

I never noticed any bitterness from millet flour or grain. Perhaps the one you tried was a bit rancid or something, or maybe I'm accustomed to it. I did find that all Bob's Red Mill flours are less than desirable, so I don't buy them. It seems the stone grinding produces too much heat, partially breaking down the naturally occurring oils. I've had millet flour from India, and it was definitely different than domestically grown. It didn't seem spoiled, and I'm not sure how to describe it, but I don't plan to buy it again.

There are two varieties of teff - brown and ivory. The brown is stronger in flavor, sorta reminds me slightly of cocoa, and goes with cocoa and other strong flavors very well. Would probably be wonderful in coffee cakes, brownies, etc. The grain makes a good hot cereal too. The ivory is mild IMO, and has an aroma and flavor I really like in breads. I think many describe it as having a nutty flavor. I got some ivory teff grain, but haven't tried it yet.

Perhaps my favorite whole grain thus far has been Kasha (roasted buckwheat). Roasting brings out a wonderful flavor and aroma, and the slight bitterness of the raw grain is gone. Great for hot cereals, stews, casseroles, etc. My gut seems to like this grain best.