Sorghum is light in color with a delicate neutral flavor that is especially versatile in replacing wheat products in many recipes and absorbs other flavors well.
To Cook: Sort and rinse. Soak 1 cup grain to 3 cups water overnight. Bring to a boil for several minutes. Then simmer about 45-60 minutes until water is absorbed or until tender.
1. Sorghum grain with its hearty, chewy texture, makes a perfect substitute for couscous, bulghur, and barley in soups and side dishes.
2. Sorghum may be ground in hand mills or food processors to the degree of fineness needed (coarsely ground for a cooked cereal and finely ground for flour). Flour should be prepared fresh and used within a few days, or it may be stored in the freezer.
Country of Origin: USA
48g or more of Whole Grain per serving
This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.
Ingredients: Organic Whole Grain White Sorghum.
Posted by Unknown on 7th Nov 2011
I grind this sorghum into flour to make gluten free breads to feed my family. This is very fresh, delicious grain. Love it.
All prices are in USD.