Are you looking for a nutritious and delicious way to incorporate more whole grains into your diet? Look no further than sorghum! This ancient grain is packed with fiber, protein, and nutrients like iron and potassium. And the best part? It’s incredibly versatile and can be used in everything from breakfast porridges to savory salads.
In this article, we’ll explore 20 nutritious sorghum recipes that are perfect for every meal of the day. From hearty bowls to sweet treats, there’s something on this list for everyone. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you to get creative with sorghum in your kitchen.
Savory Sorghum and Mushroom Risotto
This recipe combines the nutty flavor of sorghum with the earthy taste of mushrooms, creating a hearty and comforting dish perfect for a cold winter’s night. With its creamy texture and bold flavors, this risotto is sure to become a new favorite.
Ingredients:
– 1 cup sorghum groats
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini and shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown.
3. Add sorghum groats, stirring to coat with oil and mixture.
4. Gradually add broth, 1 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
5. If using wine, add it after 2 cups of broth have been absorbed.
6. Remove from heat when sorghum is tender and creamy. Stir in Parmesan cheese. Season with salt and pepper.
Cooking Time: 45-50 minutes
Sweet Sorghum Porridge with Berries
Experience the sweet and comforting combination of sorghum porridge paired with juicy berries. This recipe is perfect for a cozy breakfast or brunch that’s both healthy and delicious.
Ingredients:
– 1 cup dried sweet sorghum
– 2 cups water
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/2 cup mixed berries (such as blueberries, strawberries, and raspberries)
– Optional: 1 tablespoon chopped fresh mint for garnish
Instructions:
1. Rinse the dried sorghum and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the soaked sorghum, then place it in a medium saucepan with 2 cups of fresh water.
3. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the porridge has thickened slightly.
4. Stir in honey and salt until dissolved.
5. Add mixed berries and stir gently to combine.
6. Serve warm, garnished with chopped fresh mint if desired.
Cooking Time: 20-25 minutes
Spicy Sorghum and Black Bean Salad
Spicy Sorghum and Black Bean Salad Recipe
This vibrant salad combines the nutty flavor of sorghum with the creamy texture of black beans, all wrapped up in a spicy kick. Perfect as a side dish or added to your favorite wraps and tacos.
Ingredients:
– 1 cup cooked sorghum
– 1 can black beans, drained and rinsed
– 1/2 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine cooked sorghum, black beans, red bell pepper, and jalapeño pepper.
2. In a small bowl, whisk together olive oil, lime juice, and cumin.
3. Pour the dressing over the sorghum mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves if desired.
Cooking Time: 10 minutes
Sorghum Flour Pancakes with Maple Syrup
Start your day off right with these fluffy and flavorful pancakes made with sorghum flour, a nutritious alternative to traditional wheat flour. Pair them with pure maple syrup for a deliciously sweet and satisfying breakfast.
Ingredients:
– 1 cup sorghum flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup, for serving
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with pure maple syrup.
Cooking Time: 10-12 minutes
Roasted Garlic and Sorghum Soup
Roasted Garlic and Sorghum Soup: A Hearty Winter Warmer
This creamy soup combines the rich flavors of roasted garlic with the nutty sweetness of sorghum, perfect for a cold winter’s day.
Ingredients:
– 3-4 heads of garlic
– 1 cup sorghum grain
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves fresh thyme
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off each garlic head, drizzle with olive oil, and wrap in foil.
3. Roast for 45-50 minutes, or until cloves are tender and caramelized.
4. Cook sorghum grain according to package instructions.
5. In a large pot, sauté chopped onion and thyme in remaining olive oil until softened.
6. Add roasted garlic, cooked sorghum, and vegetable broth to the pot.
7. Simmer for 20-25 minutes or until soup is heated through.
8. Blend soup until smooth, then add heavy cream or half-and-half if desired.
9. Season with salt and pepper to taste.
Cooking Time: approximately 1 hour 15 minutes
Herbed Sorghum Pilaf with Vegetables
This flavorful pilaf recipe combines the nutty taste of sorghum with fresh herbs and sautéed vegetables, perfect for a quick and nutritious meal.
Ingredients:
– 1 cup sorghum grains
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, zucchini)
– 1 teaspoon dried thyme
– 1/2 teaspoon dried parsley
– Salt and pepper to taste
– Fresh herbs (optional) for garnish
Instructions:
1. Rinse sorghum grains and soak in water or broth for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Drain and rinse sorghum grains. Add to the saucepan with herbs and stir to combine.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Sorghum and Chickpea Buddha Bowl
Nourish your body and soul with this plant-based Buddha bowl, featuring the nutty flavor of sorghum and creamy chickpeas. This recipe is a perfect blend of texture, taste, and nutrition.
Ingredients:
– 1 cup cooked sorghum
– 1 can chickpeas (drained and rinsed)
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine cooked sorghum, chickpeas, olive oil, red onion, and garlic.
2. In a small bowl, whisk together soy sauce and honey. Pour the mixture over the sorghum-chickpea mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves.
5. Serve immediately.
Cooking Time: 10-12 minutes (depending on cooking method for sorghum)
Creamy Sorghum Pudding with Cinnamon
Warm up with a comforting bowl of Creamy Sorghum Pudding with Cinnamon, perfect for a chilly evening or as a unique dessert option.
Ingredients:
– 1 cup sorghum flour
– 2 cups milk (dairy or non-dairy)
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a medium saucepan, whisk together sorghum flour and sugar.
2. Gradually add milk, whisking until smooth.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Reduce heat to low and simmer for 5 minutes, or until pudding has cooled slightly.
5. Remove from heat and stir in melted butter, cinnamon, and salt.
6. Pour into individual serving cups or a large baking dish.
7. Chill in refrigerator for at least 2 hours before serving.
Cooking Time: 15-20 minutes
Sorghum-Stuffed Bell Peppers
Elevate your dinner game with this flavorful and nutritious recipe, where the sweetness of bell peppers pairs perfectly with the earthy taste of sorghum. This recipe is a great way to incorporate more whole grains into your meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked sorghum grain
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together cooked sorghum, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the sorghum mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 25 minutes, then remove the foil and bake an additional 10-15 minutes, or until the bell peppers are tender.
Cooking Time: Approximately 35-40 minutes
Lemon and Herb Sorghum Salad
A refreshing and flavorful salad that combines the nutty taste of sorghum with the brightness of lemon and herbs, perfect for a light lunch or dinner.
Ingredients:
– 1 cup cooked sorghum
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine cooked sorghum, lemon juice, parsley, dill, and garlic.
2. Season with salt and pepper to taste.
3. Drizzle olive oil over the salad and toss to coat.
4. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 10 minutes
Sorghum and Kale Stir-Fry
This recipe combines the nutty flavor of sorghum with the earthy sweetness of kale, creating a delicious and nutritious stir-fry. Perfect for a quick and easy dinner or lunch, this dish is also gluten-free and vegan-friendly.
Ingredients:
– 1 cup cooked sorghum
– 2 cups curly kale leaves
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce (or tamari)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook for 3-4 minutes, until softened.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked sorghum, curly kale leaves, and soy sauce (or tamari).
5. Cook for 2-3 minutes, until the kale is wilted and the sorghum is heated through.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Cheesy Baked Sorghum Casserole
Elevate your mealtime with this creamy, cheesy casserole featuring nutritious sorghum as the star. This comforting dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked sorghum
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1/4 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, thyme) for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked sorghum, shredded cheese, heavy cream, milk, and olive oil. Mix until well combined.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
5. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 25-30 minutes
Sorghum and Lentil Stew
This Sorghum and Lentil Stew is a flavorful and comforting dish that combines the nutty flavor of sorghum with the creamy texture of lentils. Perfect for a cold winter’s day, this stew is a great way to warm up and refuel.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 cup sorghum grain, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: your choice of spices or herbs (e.g. paprika, oregano)
Instructions:
1. Rinse the lentils and sorghum grain.
2. In a large pot, combine the water, lentils, sorghum, onion, garlic, cumin, salt, and pepper.
3. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes or until the grains are tender.
4. Season with additional spices or herbs if desired.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Crunchy Sorghum Granola Bars
This recipe creates a deliciously crunchy granola bar that’s perfect for snacking on-the-go, with the added benefit of using sorghum as a nutritious and gluten-free alternative to traditional oats.
Ingredients:
– 2 cups rolled sorghum
– 1 cup honey
– 1/2 cup brown sugar
– 1/4 cup peanut butter
– 1/4 cup chopped walnuts
– 1/4 teaspoon salt
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together sorghum, honey, brown sugar, and peanut butter until well combined.
3. Stir in chopped walnuts and salt.
4. Press mixture into prepared baking dish.
5. Bake for 20-25 minutes or until lightly toasted and set.
6. Remove from oven and let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Sorghum and Sweet Potato Hash
This hearty hash combines the nutty flavor of sorghum with the natural sweetness of sweet potatoes, perfect for a comforting breakfast or brunch. This recipe is also gluten-free and packed with nutritious ingredients.
Ingredients:
– 1 cup cooked sorghum
– 2 large sweet potatoes, peeled and diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together cooked sorghum, sweet potatoes, onion, and garlic.
3. Drizzle with olive oil and season with salt and pepper.
4. Spread the mixture onto a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes or until sweet potatoes are tender and lightly caramelized.
6. Remove from oven and top with crumbled feta cheese (if using).
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Mediterranean Sorghum Tabbouleh
This recipe is a creative take on the traditional Middle Eastern tabbouleh salad, substituting sorghum for bulgur and adding Mediterranean flair. The result is a flavorful and nutritious side dish perfect for hot summer days.
Ingredients:
– 1 cup cooked sorghum
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1/4 teaspoon ground cumin
Instructions:
1. In a large bowl, combine cooked sorghum, parsley, mint, scallions, and cumin.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the sorghum mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None, as this is a salad recipe!
Sorghum Chocolate Chip Cookies
These soft-baked cookies combine the nutty flavor of sorghum with the richness of dark chocolate chips, making them a delicious and nutritious treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sorghum flour
– 1 cup dark chocolate chips (at least 60% cocoa)
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, brown sugar, granulated sugar, and sorghum flour.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the dry ingredients until just combined. Stir in chocolate chips.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until lightly golden brown.
Cooking Time: 12-14 minutes
Smoky Sorghum and Sausage Jambalaya
A twist on the classic Louisiana dish, this Smoky Sorghum and Sausage Jambalaya combines the rich flavors of smoked sorghum with spicy sausage and aromatic spices.
Ingredients:
– 1 cup smoked sorghum
– 1 lb. andouille sausage, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Cooking oil or butter, as needed
Instructions:
1. Heat a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove from pan and set aside.
2. Add onion, garlic, and red bell pepper to the same pan. Cook until vegetables are tender, about 5-7 minutes.
3. Stir in smoked sorghum, diced tomatoes, thyme, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
4. Return sausage to the skillet and stir to combine. Serve hot, garnished with chopped scallions or parsley if desired.
Cooking Time: About 20-25 minutes
Sorghum and Coconut Energy Bites
Boost your energy levels with these wholesome bites packed with nutritious sorghum and coconut. Perfect as a pre-workout snack or post-exercise treat, these no-bake treats are easy to make and delicious.
Ingredients:
– 1 cup rolled oats
– 1/2 cup puffed sorghum
– 1/4 cup shredded coconut
– 1/4 cup nut butter (peanut butter or almond butter)
– 1 tablespoon honey
– Pinch of salt
– Optional: chopped nuts or chia seeds for added crunch
Instructions:
1. In a medium bowl, combine oats, puffed sorghum, and shredded coconut.
2. In a small bowl, mix nut butter and honey until smooth.
3. Add the nut butter mixture to the dry ingredients and stir until well combined.
4. If desired, add chopped nuts or chia seeds for added texture.
5. Roll into small balls (about 1-inch in diameter) and refrigerate for at least 30 minutes to set.
Cooking Time: None! These no-bake bites are ready in a flash.
Fresh Sorghum and Avocado Sushi Rolls
Discover the unique flavor combination of fresh sorghum and creamy avocado in these innovative sushi rolls.
Ingredients:
– 1 cup cooked fresh sorghum
– 2 ripe avocados, sliced
– 1/2 cup short-grain Japanese rice
– 1/4 cup water
– 1 tablespoon rice vinegar
– 1 sheet of nori seaweed
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the cooked sorghum into small pieces.
3. Lay a sheet of nori seaweed flat on a surface.
4. Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
5. Place a few pieces of fresh sorghum and avocado in the middle of the rice.
6. Roll the sushi using a bamboo mat or your hands.
7. Slice into bite-sized pieces and serve.
Cooking Time:
– Preparation time: 15 minutes
– Cooking time: None (sushi rice is cooked separately)
– Assembly time: 10 minutes
Summary
Get ready to experience the versatility of sorghum with these 20 nutritious recipes for every meal! From savory risottos and pilafs to sweet porridges and granola bars, there’s something for everyone. Enjoy flavorful dishes like Spicy Sorghum and Black Bean Salad, Roasted Garlic and Sorghum Soup, or Herbed Sorghum Pilaf with Vegetables. Indulge in baked goods like Sorghum Flour Pancakes with Maple Syrup and Sorghum Chocolate Chip Cookies. Plus, discover international twists like Mediterranean Sorghum Tabbouleh and Smoky Sorghum and Sausage Jambalaya. Explore the many uses of sorghum and elevate your meal game!
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