Boiled Sorghum

Boiled Sorghum

Sorghum is an ancient whole grain used traditionally in Africa and Asia. Unlike many grains, sorghum has an edible hull, which means that it retains a lot of its nutrients when cooked. This also means it takes rather a lot of cooking and so I tend to boil a massive batch and freeze down portions. The flavour is slightly nutty, not dissimilar to the taste of lentils, and it is chewy, but not in a rubbery way.

Free from: gluten, nut, soya, wheat, yeast

This is a vegan recipe

Boiled Sorghum
Ingredients
  • sorghum
Instructions
  1. Boil the sorghum in plenty of water until soft enough to chew. This takes about 45 minutes. Drain then serve. Portion up leftovers in sealed containers and freeze.



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