Forktionary

Sorghum

Sorghum bicolor Grain

Sorghum Grain

At a Glance

  • Category Grain

The Forktionary Angle

"The Climate-Resilient Supergrain: Explore sorghum's sustainable roots and its emerging role as a versatile, nutrient-dense staple for modern kitchens."

Definition

A versatile, gluten-free ancient grain, providing a mild, slightly sweet flavor and chewy texture, used whole, as flour, or as syrup.

Drought Resistance High (staple in arid regions)
Global Production (2020) ~57.7 million metric tons
Gluten Content Gluten-free

Flavor Profile

The primary flavor notes for Sorghum are:

Mild Slightly Sweet Earthy Nutty Chewy

Chef’s Secret

To shorten cooking time for whole sorghum, soak it overnight, then cook it like rice or pasta until tender, which can take 45-60 minutes.

Best Substitutes

Quinoa

for whole grain, different texture
Ratio 1:1

Brown Rice

for whole grain, less chewy
Ratio 1:1

Cornmeal

for flour applications

Buying Guide

Look for whole grain sorghum in bulk or pre-packaged. Store in an airtight container in a cool, dry place. For flour, refrigerate to extend shelf life.

Culinary Pairings

Stews salads pilafs roasted vegetables fruit honey spices chili starchy side

Recipes Using Sorghum

I Yam What I Yam Muffins image 114
60 Minutes Or Less Breads Time To Make Quick Breads

I Yam What I Yam Muffins

These moist and decadent sweet potato muffins are a delightful twist on a classic! The secret? A touch of sorghum and a sprinkle of sugar on top for a gloriously crunchy, cracked glaze. Prepare for a burst of warm spice and sweet potato goodness in every bite. Perfect for breakfast, brunch, or a delightful afternoon snack.

See Complete Recipe