Servings: 2 servings
Prep Time: 2 minutes
Total Time: 5 - 10 minutes
Did you know sorghum, and other ancient grains, are “in” right now? If you’re like me, you heard that, bought a bag and then thought, “How the heck do I use this stuff?” Here’s the easiest and quickest way to dive into that bag - pop it!
Why sorghum? Sorghum is gluten free and non-GMO, and can be prepared as whole grains or ground into flour. It contain high levels of unsaturated fats, protein, fiber, and minerals phosphorus, potassium, calcium, and iron, but more impressively it has even more antioxidants than superfoods blueberries and pomegranates. Components in sorghum have also been linked to reducing the risk of skin and colon cancer, increasing cardiovascular health, and may help with weight loss.
Now before we get to the recipe, I have a confession. I tried popping these babies 4 times, so learn from my mistakes!
First, if you look at other recipes for popped sorghum you’ll see tiny, adorable, UNIFORM mini popcorns. I thought I must be doing something wrong, since all the other sites had all of their grains puffed to perfection. The fact is, only about 50% of these grains pop up to look like their larger cousins, and that’s alright! Some will be fully puffed, some will be partially puffed like rice cereal, and others will be toasted and closed but still crunchy and cooked. If you just want to eat the puffed ones, throw the toasted ones over a salad to add some texture. Personally that seemed like a lot of work (they are small, after all) so I just dove on in.
Second, you don’t want to let the kernels sit too long on the stove hoping more will pop. Just like popcorn, sorghum will sit there for a bit until a few start to jostle and blow. Then more will pop all around the same time, and then it will start to slow. Cut your losses here. These grains are small and if you let them sit for long they will get a bit too brown and take on a burned flavor. Instead, take the pot off the stove after the fireworks have slowed and savor the toasted bits too.
Third, I really love using avocado oil for things like this that are high heat. It’s tasteless, has lots of healthy fats, and has a high smoke point so you won’t fog up the kitchen.
Heat a pot or dutch oven with tall sides on medium heat. Flick in water to make sure it is adequately hot. Add 1 teaspoon oil and swirl to coat.
Add ¼ cup sorghum. Stir or jostle the pan frequently.
If using a tall pot, you may not need to cover pan, but beware - this stuff can pop so put a lid on it if you’re using a saucepan.
Add a pinch of salt, herbs or spices, stir and enjoy!
2 teaspoons avocado, or other oil
1/2 cup sorghum