Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, traveling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, yet it is still relatively unknown in many parts of the world. The hearty, chewy texture of whole grain sorghum is perfect for pilafs and cold salads. For a healthy high-fiber snack, pop sorghum grain like popcorn.
Keeps best refrigerated or frozen
Basic Cooking Instructions
Rinse 1 cup sorghum. Place in a pot with 3 cups water or stock. Bring to a boil; cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid. Makes 4 servings (about 2 1/2 cups).
Whole grain sorghum
Manufactured in a facility that uses tree nuts and soy.
Bob's Red Mill products labeled Gluten free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free.