19 Nutritious Sorghum Recipes for Every Meal

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Once overlooked, sorghum is now a superstar grain that’s gluten-free, protein-packed, and incredibly versatile. Whether you’re craving a cozy breakfast bowl, a quick lunch salad, or a hearty dinner, these 20 nutritious recipes will inspire you to get creative in the kitchen. Let’s explore delicious ways to enjoy this ancient grain in every meal—your new favorite dish awaits!

Savory Sorghum and Mushroom Risotto

Grab your Dutch oven—this isn’t your average risotto. We’re swapping arborio for nutty sorghum and loading it with earthy mushrooms for a cozy, creamy dinner that’s totally weeknight-friendly.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

– 1 cup of pearled sorghum
– 4 cups of vegetable broth
– 2 tablespoons of olive oil
– 1 small yellow onion, diced
– 3 cloves of garlic, minced
– 8 ounces of cremini mushrooms, sliced
– A splash of dry white wine (about ¼ cup)
– A couple of tablespoons of unsalted butter
– ½ cup of grated Parmesan cheese
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped

Instructions

1. Pour the vegetable broth into a saucepan and heat it over medium until it simmers, then reduce to low to keep warm.
2. Heat the olive oil in a large Dutch oven over medium heat.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the sliced mushrooms and cook for 8–10 minutes, stirring now and then, until they release their liquid and turn golden brown.
6. Tip: Don’t crowd the mushrooms—cook them in batches if your pot is small to get that perfect sear.
7. Pour in the sorghum and toast it for 2 minutes, stirring constantly.
8. Add the white wine and let it bubble for 1 minute to deglaze the pot, scraping up any browned bits.
9. Ladle in 1 cup of the warm broth and stir until mostly absorbed, about 5 minutes.
10. Repeat adding broth ½ cup at a time, stirring frequently and waiting until it’s absorbed before adding more—this should take 30–35 minutes total.
11. Tip: Keep the broth warm to maintain a steady cooking temperature and avoid shocking the grains.
12. Once the sorghum is tender with a slight chew and the mixture is creamy, remove from heat.
13. Stir in the butter and Parmesan until melted and creamy.
14. Season with salt and pepper to your liking.
15. Tip: Taste as you go with salt—the broth and Parmesan add saltiness, so adjust gradually.
16. Fold in the chopped parsley.
17. This risotto boasts a delightful chew from the sorghum and a rich, umami depth from those mushrooms. Serve it straight from the pot, topped with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish at home.

Sweet Sorghum Porridge with Berries

Ever crave something cozy that won’t weigh you down? This sweet sorghum porridge is your answer—a creamy, nutty base loaded with juicy berries for a breakfast that feels like a hug. It’s the ultimate winter warmer that’s secretly good for you.

Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

– 1 cup of sorghum flour
– 4 cups of whole milk
– A big pinch of salt
– ¼ cup of pure maple syrup
– 1 teaspoon of vanilla extract
– A couple of cups of mixed fresh berries (like strawberries and blueberries)
– A splash of water

Instructions

1. Grab a medium saucepan and pour in the 4 cups of whole milk.
2. Whisk in the 1 cup of sorghum flour until no lumps remain. Tip: Whisk constantly as you add the flour to prevent clumping.
3. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring frequently with a wooden spoon.
4. Once boiling, immediately reduce the heat to low to maintain a bare simmer.
5. Stir in the big pinch of salt.
6. Let the porridge simmer uncovered for 15 minutes, stirring every 2-3 minutes to prevent sticking on the bottom. Tip: A slow, steady simmer is key for a creamy texture without scorching.
7. While the porridge cooks, rinse the couple of cups of mixed fresh berries and pat them dry with a paper towel.
8. After 15 minutes, remove the saucepan from the heat.
9. Stir in the ¼ cup of pure maple syrup and the 1 teaspoon of vanilla extract until fully combined.
10. In a separate small bowl, mash about half of the rinsed berries with a fork, adding a splash of water to create a quick compote.
11. Gently fold the mashed berry compote and the remaining whole berries into the warm porridge. Tip: Folding gently keeps the whole berries intact for bursts of freshness.
12. Divide the porridge evenly among four bowls.

Zesty berries cut through the porridge’s rich, creamy texture, creating a perfect sweet-tart balance. Serve it warm with an extra drizzle of maple syrup for a decadent touch, or chill it overnight for a thick, pudding-like treat the next day.

Spicy Sorghum and Black Bean Salad

OBSESSED with this crunchy, spicy, protein-packed salad that’s perfect for meal prep or a last-minute lunch. It’s got that addictive kick that’ll make you crave it all week—trust me, you’ll want to double the batch. Seriously, it’s the kind of dish that disappears fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1 cup of sorghum grains (dry)
– 1 can (15 oz) of black beans, rinsed and drained
– 1 red bell pepper, diced
– 1/2 red onion, finely chopped
– A big handful of fresh cilantro, roughly chopped
– 1 jalapeño, seeded and minced (keep the seeds if you like it extra spicy!)
– 2 limes, juiced
– 2 tablespoons of olive oil
– 1 teaspoon of ground cumin
– A pinch of salt

Instructions

1. Rinse 1 cup of sorghum grains under cold water in a fine-mesh strainer.
2. In a medium saucepan, combine the rinsed sorghum with 3 cups of water and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the sorghum for 45 minutes until tender but still chewy—drain any excess water and let it cool to room temperature. (Tip: For extra flavor, cook the sorghum in vegetable broth instead of water.)
4. While the sorghum cooks, dice 1 red bell pepper and finely chop 1/2 red onion.
5. In a large mixing bowl, combine the cooled sorghum, 1 can of rinsed and drained black beans, diced red bell pepper, and chopped red onion.
6. Mince 1 jalapeño (remove seeds for less heat) and add it to the bowl.
7. Roughly chop a big handful of fresh cilantro and toss it into the mixture.
8. Juice 2 limes directly into the bowl to prevent bitterness from the pith.
9. Drizzle 2 tablespoons of olive oil over the salad.
10. Sprinkle 1 teaspoon of ground cumin and a pinch of salt over the ingredients.
11. Gently toss everything together until well combined, ensuring the dressing coats all components evenly. (Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld—it tastes even better the next day!)
12. Taste and adjust seasoning if needed, but avoid over-salting as the flavors develop over time.
KEEP this salad chilled for a refreshing crunch, or serve it at room temperature to highlight the earthy sorghum and zesty lime. The black beans add a creamy contrast to the spicy jalapeño kick, making it ideal for stuffing into tacos or topping grilled chicken. Honestly, it’s so versatile you’ll find excuses to eat it all week long.

Roasted Garlic and Sorghum Soup

Oof, you need this cozy hug in a bowl. Roasted garlic and sorghum soup is your new winter obsession—creamy, nutty, and stupidly easy to make. Let’s get simmering.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

– A whole head of garlic
– 1 cup of pearled sorghum
– 1 yellow onion, diced
– 2 carrots, chopped
– 4 cups of vegetable broth
– A splash of olive oil
– A couple of sprigs of fresh thyme
– 1/2 cup of heavy cream
– Salt and black pepper

Instructions

1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves, drizzle it with a bit of olive oil, wrap it in foil, and roast for 30 minutes until soft and golden.
3. While the garlic roasts, heat 1 tablespoon of olive oil in a large pot over medium heat.
4. Add the diced onion and chopped carrots, sautéing for 5–7 minutes until the onion is translucent and the carrots start to soften.
5. Stir in the pearled sorghum and cook for 1 minute to toast it lightly.
6. Pour in the 4 cups of vegetable broth and add the thyme sprigs, bringing everything to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 25 minutes until the sorghum is tender and has absorbed most of the liquid.
8. Once the garlic is done, squeeze the roasted cloves out of their skins into the soup pot.
9. Remove the thyme sprigs, then use an immersion blender to puree the soup until smooth and creamy.
10. Stir in the 1/2 cup of heavy cream and season with salt and black pepper to your liking.
11. Simmer for an additional 5 minutes on low heat to let the flavors meld together.

Rich and velvety, this soup boasts a deep, caramelized garlic flavor with a satisfying chew from the sorghum. Serve it hot with a drizzle of olive oil and crusty bread for dipping, or top with crispy croutons for extra crunch. It’s the ultimate comfort food that’ll have everyone asking for seconds.

Herbed Sorghum Pilaf with Vegetables

Let’s transform that boring grain bowl into a vibrant, herbed pilaf that’ll have everyone asking for seconds. This sorghum-based dish packs flavor and texture in every bite—perfect for meal prep or impressing dinner guests.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

– 1 cup of sorghum grains
– 2 cups of vegetable broth
– A glug of olive oil
– A couple of cloves of garlic, minced
– 1 medium onion, diced
– 2 carrots, chopped into small pieces
– 1 red bell pepper, diced
– A handful of fresh parsley, chopped
– A few sprigs of fresh thyme
– A splash of lemon juice
– Salt and pepper

Instructions

1. Rinse the sorghum under cold water in a fine-mesh strainer to remove any dust.
2. Heat a glug of olive oil in a large pot over medium heat.
3. Add the diced onion and cook for 5 minutes until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the chopped carrots and diced red bell pepper, cooking for 5 more minutes to soften slightly.
6. Pour in the rinsed sorghum and toast it in the pot for 2 minutes, stirring constantly to enhance its nutty flavor.
7. Add 2 cups of vegetable broth, a few sprigs of fresh thyme, and a pinch of salt and pepper.
8. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 35 minutes until the sorghum is tender and has absorbed most of the liquid.
9. Remove the pot from heat and let it sit, covered, for 5 minutes to allow the grains to steam and fluff up.
10. Stir in the chopped fresh parsley and a splash of lemon juice for brightness.
11. Taste and adjust seasoning with more salt and pepper if needed.

This pilaf delivers a chewy texture from the sorghum, balanced by sweet veggies and zesty herbs. Try serving it warm as a side with grilled chicken or chill it for a hearty salad base—either way, it’s a versatile star on your table.

Sorghum and Chickpea Buddha Bowl

Nailing that post-holiday reset? This Sorghum and Chickpea Buddha Bowl is your vibrant, nutrient-packed answer. Think chewy grains, crispy chickpeas, and a zippy tahini drizzle—all in one colorful bowl.

Serving: 2 | Pre Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

– A cup of sorghum
– A can of chickpeas, drained and rinsed
– A couple of tablespoons of olive oil
– A teaspoon of smoked paprika
– Half a teaspoon of garlic powder
– A big pinch of salt
– A couple of handfuls of baby spinach
– A ripe avocado, sliced
– A handful of cherry tomatoes, halved
– For the dressing: a quarter cup of tahini, a splash of lemon juice, a tablespoon of maple syrup, and a splash of water to thin it out

Instructions

1. Rinse 1 cup of sorghum under cold water.
2. Combine the sorghum with 3 cups of water in a medium saucepan.
3. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes until tender but chewy. (Tip: Don’t peek—keeping the lid on ensures even cooking.)
4. While the sorghum cooks, preheat your oven to 400°F.
5. Pat the drained chickpeas very dry with a paper towel—this helps them crisp up.
6. Toss the chickpeas with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and a big pinch of salt on a baking sheet.
7. Roast in the oven for 20 minutes, shaking the pan halfway through, until golden and crispy.
8. In a small bowl, whisk together ¼ cup of tahini, a splash of lemon juice, 1 tablespoon of maple syrup, and enough water to reach a drizzle-able consistency. (Tip: Add water slowly to avoid making it too thin.)
9. Fluff the cooked sorghum with a fork and divide it between two bowls.
10. Top each bowl with a handful of baby spinach, the roasted chickpeas, sliced avocado, and halved cherry tomatoes.
11. Drizzle generously with the tahini dressing.
12. Just dig in! The combo of chewy sorghum, crunchy chickpeas, and creamy avocado is a texture dream. For a fun twist, swap in roasted sweet potato cubes or add a sprinkle of everything bagel seasoning.

Creamy Sorghum Pudding with Cinnamon

Ready to ditch boring desserts? This creamy sorghum pudding with cinnamon is your new go-to comfort food—think cozy vibes, zero fuss, and a texture that’s pure magic. Grab your spoon and let’s dive in.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes

Ingredients

– 1 cup of sorghum grains (rinsed well under cold water)
– 3 cups of whole milk
– 1/2 cup of granulated sugar
– 1 teaspoon of ground cinnamon
– A pinch of salt
– 1/2 cup of heavy cream
– 1 teaspoon of vanilla extract

Instructions

1. Rinse 1 cup of sorghum grains under cold water in a fine-mesh strainer until the water runs clear—this removes any starch for a smoother texture.
2. In a medium saucepan, combine the rinsed sorghum, 3 cups of whole milk, 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, and a pinch of salt.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Reduce the heat to low, cover the saucepan with a lid, and simmer for 20 minutes, stirring every 5 minutes to ensure even cooking.
5. After 20 minutes, check if the sorghum is tender by tasting a grain; it should be soft but slightly chewy—if not, simmer for another 5 minutes.
6. Remove the saucepan from the heat and stir in 1/2 cup of heavy cream and 1 teaspoon of vanilla extract until fully incorporated.
7. Let the pudding cool at room temperature for 10 minutes, then transfer it to serving bowls or an airtight container.
8. Chill in the refrigerator for at least 2 hours, or until set and cold throughout.
Zesty and rich, this pudding boasts a velvety texture with a subtle chew from the sorghum, all wrapped in warm cinnamon notes. Serve it topped with fresh berries or a drizzle of honey for an extra touch of sweetness.

Sorghum-Stuffed Bell Peppers

Let’s make these vibrant Sorghum-Stuffed Bell Peppers your new go-to. They’re hearty, healthy, and packed with flavor—perfect for a cozy dinner or meal prep. Trust me, you’ll want seconds.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 4 large bell peppers (any color you like)
• 1 cup of uncooked sorghum
• 1 tablespoon of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 can (15 oz) of black beans, rinsed and drained
• 1 cup of corn kernels (fresh or frozen)
• A splash of vegetable broth (about ½ cup)
• A couple of teaspoons of chili powder
• 1 teaspoon of ground cumin
• Salt and pepper to season
• 1 cup of shredded cheddar cheese
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F.
2. Cook 1 cup of sorghum according to package directions until tender, about 45-50 minutes. Tip: Rinse the sorghum before cooking to remove any bitterness.
3. While the sorghum cooks, slice the tops off 4 bell peppers and remove the seeds and membranes.
4. Place the peppers cut-side up in a baking dish.
5. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
6. Add 1 diced onion and cook for 3-4 minutes until softened.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Add 1 can of rinsed black beans, 1 cup of corn, ½ cup of vegetable broth, 2 teaspoons of chili powder, and 1 teaspoon of cumin. Tip: Use frozen corn straight from the freezer—it’ll thaw as it cooks.
9. Season with salt and pepper, then simmer for 5 minutes until heated through.
10. Once the sorghum is done, stir it into the skillet mixture until well combined.
11. Fill each bell pepper with the sorghum mixture, packing it down gently.
12. Sprinkle 1 cup of shredded cheddar cheese evenly over the tops.
13. Cover the baking dish with foil and bake at 375°F for 25 minutes.
14. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. Tip: For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
15. Garnish with fresh cilantro before serving.

You’ll love the tender-crisp peppers hugging that cheesy, savory sorghum filling. Yes, these stuffed peppers are a total crowd-pleaser—serve them with a dollop of sour cream or avocado slices for a creamy contrast. They reheat beautifully, making leftovers something to look forward to.

Lemon and Herb Sorghum Salad

Punch up your lunch game with this zesty, grain-based wonder. We’re talking bright lemon, fresh herbs, and chewy sorghum that’ll make your taste buds dance—perfect for meal prep or impressing guests without the stress. Get ready to ditch boring salads forever.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

– 1 cup of whole grain sorghum
– 3 cups of water
– A big handful of fresh parsley, roughly chopped
– A couple of fresh mint leaves, finely sliced
– 1 lemon (you’ll use both the zest and juice)
– A generous glug of extra virgin olive oil (about ¼ cup)
– A small red onion, diced super fine
– A pinch of salt and a few cracks of black pepper

Instructions

1. Rinse 1 cup of sorghum under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed sorghum and 3 cups of water in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 25 minutes.
4. Tip: Don’t peek while it simmers to keep the steam in for perfect cooking.
5. After 25 minutes, check if the sorghum is tender but still chewy; drain any excess water and spread it on a baking sheet to cool for 10 minutes.
6. While the sorghum cools, zest the lemon and squeeze all its juice into a large mixing bowl.
7. Add ¼ cup of olive oil, a pinch of salt, and a few cracks of black pepper to the bowl, then whisk vigorously until the dressing emulsifies.
8. Tip: Whisking fast helps blend the oil and lemon juice smoothly for a creamy texture.
9. Toss the cooled sorghum into the bowl with the dressing.
10. Add the diced red onion, chopped parsley, and sliced mint, then mix everything until well-coated.
11. Tip: Let the salad sit for 5 minutes before serving to let the flavors meld together beautifully.
12. Give it a final taste and adjust seasoning if needed.

Grab a fork and dig into this vibrant dish—the sorghum offers a satisfying chew, while the lemon and herbs burst with freshness. Serve it chilled on a hot day or as a hearty side with grilled chicken for a complete meal. It’s so versatile, you might just make it your new go-to salad all year round.

Sorghum and Kale Stir-Fry

Tired of boring weeknight dinners? This Sorghum and Kale Stir-Fry shakes up your routine with chewy grains and crispy greens. Whip it up in under 30 minutes for a healthy, satisfying meal that actually tastes amazing.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– 1 cup of cooked sorghum (make it ahead to save time!)
– A big bunch of kale, stems removed and leaves roughly chopped
– 1 red bell pepper, thinly sliced
– 3 cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– A splash of rice vinegar
– A couple of tablespoons of vegetable oil for cooking
– A pinch of red pepper flakes (optional, for heat)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant—don’t let it burn!
3. Toss in the sliced red bell pepper, cooking for 2-3 minutes until it starts to soften.
4. Add the chopped kale in batches, stirring until each batch wilts slightly before adding more, about 3-4 minutes total.
5. Push the veggies to the side of the skillet and pour in the remaining 1 tablespoon of vegetable oil.
6. Add the cooked sorghum to the empty space, letting it crisp up for 2 minutes without stirring.
7. Mix everything together in the skillet.
8. Pour in the soy sauce, sesame oil, and rice vinegar, stirring to coat evenly for 1 minute.
9. Sprinkle with red pepper flakes if using, then remove from heat immediately.

Look for that perfect combo of crispy kale edges and chewy sorghum pearls. Leftovers? Toss them cold into a salad tomorrow for a crunchy, flavorful twist.

Cheesy Baked Sorghum Casserole

Whip up a cozy, crowd-pleasing dinner that’s packed with creamy, cheesy goodness and a satisfyingly hearty texture. This baked casserole transforms wholesome sorghum into a comforting, bubbly dish that’s perfect for chilly nights or potluck parties. You’ll love how the melty cheese and savory flavors come together in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1 cup of uncooked sorghum grains
– 2 cups of shredded sharp cheddar cheese
– 1 cup of whole milk
– A couple of cloves of garlic, minced
– 1 small onion, diced
– A splash of olive oil
– 1 teaspoon of salt
– ½ teaspoon of black pepper
– A handful of fresh parsley, chopped

Instructions

1. Rinse 1 cup of uncooked sorghum grains under cold water in a fine-mesh strainer.
2. In a medium saucepan, combine the rinsed sorghum with 3 cups of water and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the sorghum for 50 minutes until tender and most of the water is absorbed.
4. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a splash of olive oil.
5. Heat another splash of olive oil in a large skillet over medium heat.
6. Add 1 small diced onion and a couple of minced garlic cloves to the skillet, sautéing for 5 minutes until softened and fragrant.
7. In a large mixing bowl, combine the cooked sorghum, sautéed onion and garlic, 2 cups of shredded sharp cheddar cheese, 1 cup of whole milk, 1 teaspoon of salt, and ½ teaspoon of black pepper, stirring until well mixed.
8. Transfer the mixture to the greased baking dish, spreading it evenly with a spatula.
9. Bake the casserole in the preheated oven at 375°F (190°C) for 30 minutes until the top is golden brown and bubbly.
10. Remove the casserole from the oven and let it cool for 5 minutes before serving.
11. Garnish the casserole with a handful of chopped fresh parsley.
Creamy and rich, this casserole boasts a delightful contrast between the tender sorghum and the gooey, melted cheese. For a fun twist, top it with crispy breadcrumbs or serve alongside a fresh green salad to balance the heartiness. It’s a versatile dish that reheats beautifully, making leftovers just as satisfying the next day.

Sorghum and Lentil Stew

Zap your winter blues with this cozy, nutrient-packed bowl. Sorghum and lentils team up for a hearty, protein-rich stew that’s both comforting and surprisingly easy. Grab your Dutch oven—let’s build flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– A glug of olive oil (about 2 tbsp)
– One large yellow onion, diced
– A couple of carrots, chopped
– Three cloves of garlic, minced
– A tablespoon of tomato paste
– A cup of pearled sorghum
– A cup of brown lentils
– Four cups of vegetable broth
– A 14.5-oz can of diced tomatoes
– A big pinch of salt and a few cracks of black pepper
– A splash of apple cider vinegar (about 1 tbsp)
– A handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat for 2 minutes until shimmering.
2. Add the diced onion and chopped carrots. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
4. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor and color.
5. Tip in the sorghum and lentils, stirring to coat them in the oil and aromatics for about 1 minute.
6. Pour in the vegetable broth and the entire can of diced tomatoes with their juices.
7. Season with the salt and black pepper, then bring the mixture to a boil over high heat.
8. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 40 minutes. Stir halfway through to prevent sticking.
9. After 40 minutes, check that the sorghum is tender (it should have a slight chew) and the lentils are soft. If needed, simmer uncovered for 5 more minutes to thicken.
10. Remove the pot from the heat and stir in the apple cider vinegar.
11. Fold in the chopped parsley just before serving.
Hearty and wholesome, this stew boasts a satisfying chew from the sorghum and creamy softness from the lentils. The tangy vinegar brightens the rich tomato base perfectly. Serve it over a scoop of mashed potatoes or with crusty bread for a complete, comforting meal.

Crunchy Sorghum Granola Bars

Sick of store-bought granola bars that taste like cardboard? These crunchy sorghum bars are your new pantry hero—packed with whole grains, natural sweetness, and a satisfying snap that’ll make you ditch the packaged stuff for good. Whip up a batch in under an hour and enjoy them all week long.

Serving: 12 bars | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 2 cups of old-fashioned rolled oats
– 1 cup of popped sorghum (look for it in the bulk bins or near the quinoa)
– A big handful of raw almonds, roughly chopped
– A couple of tablespoons of chia seeds
– A generous pinch of flaky sea salt
– A half cup of creamy almond butter
– A third cup of pure maple syrup
– A splash of vanilla extract
– A tablespoon of melted coconut oil

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. In a large mixing bowl, combine the rolled oats, popped sorghum, chopped almonds, chia seeds, and flaky sea salt. Tip: Toast the oats and almonds on a baking sheet at 325°F for 8 minutes beforehand for extra crunch—just let them cool slightly before mixing.
3. In a small saucepan over low heat, warm the almond butter, maple syrup, vanilla extract, and melted coconut oil for 3–4 minutes, stirring constantly until smooth and well-blended. Tip: Don’t let it boil, or the mixture can become grainy.
4. Pour the warm wet mixture over the dry ingredients and stir vigorously with a spatula for 1–2 minutes until every oat and sorghum kernel is evenly coated.
5. Transfer the mixture to the prepared baking pan and press it down firmly and evenly with the back of a measuring cup or your hands. Tip: Really pack it in tight—this ensures the bars hold together without crumbling later.
6. Bake in the preheated oven for 20–22 minutes, until the edges turn golden brown and the center feels set to the touch.
7. Remove from the oven and let it cool completely in the pan on a wire rack for at least 1 hour—no cheating, or they’ll fall apart!
8. Once fully cooled, use the parchment overhang to lift the slab out of the pan, then slice into 12 even bars with a sharp knife.

All that sorghum and oats bake up into bars with a seriously addictive crunch, while the maple syrup and almond butter add a cozy, not-too-sweet depth. Crumble one over yogurt for breakfast, or stash a few in your bag for an afternoon pick-me-up—they’re sturdy enough to survive your commute without turning into crumbs.

Sorghum and Sweet Potato Hash

Zap your breakfast routine with this hearty, gluten-free hash that’s packed with earthy sweetness and a satisfying crunch. Grab your skillet and let’s transform simple ingredients into a vibrant, one-pan wonder. It’s the ultimate cozy morning fuel that comes together faster than your coffee brews.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 large sweet potato, peeled and diced into ½-inch cubes
– 1 cup of uncooked sorghum grains
– A couple of tablespoons of olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– A generous pinch of smoked paprika
– A splash of apple cider vinegar
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper

Instructions

1. Rinse 1 cup of sorghum under cold water in a fine-mesh strainer.
2. Combine the rinsed sorghum with 3 cups of water in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes until the sorghum is tender but still chewy. (Tip: Don’t skip rinsing—it removes excess starch for better texture.)
4. While the sorghum cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
5. Add the diced sweet potato to the skillet and cook for 10–12 minutes, stirring occasionally, until the cubes are golden brown and fork-tender.
6. Push the sweet potatoes to the side of the skillet and add the chopped onion.
7. Sauté the onion for 3–4 minutes until it turns translucent and slightly caramelized.
8. Stir in the minced garlic and cook for 1 more minute until fragrant.
9. Drain any excess water from the cooked sorghum and add it to the skillet with the sweet potatoes and onions.
10. Sprinkle in a generous pinch of smoked paprika, salt, and black pepper, then toss everything to combine evenly.
11. Cook the hash for 5–7 minutes, stirring frequently, to let the flavors meld and create a slight crisp on the sorghum. (Tip: Press down lightly with your spatula to maximize that crispy texture.)
12. Remove the skillet from the heat and stir in a splash of apple cider vinegar.
13. Fold in the chopped fresh parsley. (Tip: Add the parsley last to keep it bright and vibrant.)
14. Serve immediately while hot.

Mouthwatering and textured, this hash delivers a perfect balance of creamy sweet potatoes, nutty sorghum, and a smoky kick from the paprika. Top it with a fried egg for extra richness or enjoy it as a standalone veggie-packed meal. Leftovers reheat beautifully for a quick lunch—just crisp it up in a pan for a few minutes.

Mediterranean Sorghum Tabbouleh

Perfect for meal prep or a last-minute side, this Mediterranean Sorghum Tabbouleh swaps traditional bulgur for nutty sorghum. Packed with fresh herbs and a zesty lemon dressing, it’s a vibrant, protein-packed salad that holds up for days. Get ready to chop, mix, and devour.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 cup of sorghum grains
• 2 cups of water
• A big bunch of fresh parsley, finely chopped (about 2 cups packed)
• A couple of ripe tomatoes, diced
• Half an English cucumber, diced
• 4 green onions, thinly sliced
• A handful of fresh mint leaves, chopped
• The juice of 2 lemons
• A generous 1/4 cup of extra virgin olive oil
• 1 teaspoon of salt
• A good pinch of black pepper

Instructions

1. Rinse 1 cup of sorghum grains under cold water in a fine-mesh strainer.
2. Combine the rinsed sorghum and 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 25 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
4. After 25 minutes, check if the sorghum is tender but still chewy; if needed, simmer for another 5 minutes, then drain any excess water.
5. Spread the cooked sorghum on a baking sheet and let it cool completely to room temperature, about 15 minutes. Tip: Cooling it separately prevents a soggy salad.
6. While the sorghum cools, finely chop 2 cups of packed fresh parsley leaves and stems.
7. Dice 2 ripe tomatoes and half an English cucumber into 1/4-inch pieces.
8. Thinly slice 4 green onions and chop a handful of fresh mint leaves.
9. In a large mixing bowl, combine the cooled sorghum, chopped parsley, diced tomatoes, diced cucumber, sliced green onions, and chopped mint.
10. Juice 2 lemons to get about 1/4 cup of fresh lemon juice.
11. In a small bowl, whisk together the lemon juice, 1/4 cup of extra virgin olive oil, 1 teaspoon of salt, and a pinch of black pepper until emulsified.
12. Pour the dressing over the sorghum and vegetable mixture in the large bowl.
13. Toss everything together thoroughly until evenly coated. Tip: Let it sit for 10 minutes before serving to let the flavors meld.
14. Serve immediately or refrigerate in an airtight container for up to 3 days.

Fresh and herbaceous with a satisfying chew from the sorghum, this tabbouleh is a textural dream. The lemon dressing brightens every bite, making it perfect for scooping with pita or topping grilled chicken. For a creative twist, stuff it into lettuce wraps or serve it alongside falafel for a full Mediterranean feast.

Sorghum Chocolate Chip Cookies

Ready to bake cookies that’ll make your kitchen smell like a holiday dream? These sorghum chocolate chip cookies swap traditional flour for nutty sorghum flour—giving them a chewy texture and rich flavor that’ll have everyone asking for the recipe. Grab your mixing bowl and let’s get baking.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 2 cups of sorghum flour
– 1 cup of unsalted butter, softened
– 1 cup of brown sugar
– ½ cup of granulated sugar
– 2 large eggs
– 2 teaspoons of vanilla extract
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 2 cups of semi-sweet chocolate chips
– A splash of milk if the dough feels dry

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes with a mixer.
3. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
4. In a separate bowl, whisk together the sorghum flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated—don’t overmix to keep the cookies tender.
6. Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
7. If the dough seems too crumbly, add a splash of milk and mix gently to bring it together.
8. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers still look slightly soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Chewy, nutty, and packed with melty chocolate chips, these cookies have a delightful crumb thanks to the sorghum flour. Serve them warm with a glass of cold milk or crumble them over ice cream for an extra-decadent treat—they’re so good, you might just hide a batch for yourself!

Smoky Sorghum and Sausage Jambalaya

Grab your biggest pot—this smoky sorghum and sausage jambalaya is about to become your new weeknight hero. It’s a one-pot wonder that packs bold flavor with minimal fuss, perfect for feeding a crowd or meal-prepping like a pro. Think cozy comfort food with a modern, wholesome twist.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1 pound of smoked sausage, sliced into rounds
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup of sorghum grains
– 1 can (14.5 ounces) of diced tomatoes
– 4 cups of chicken broth
– 2 tablespoons of olive oil
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of cayenne pepper
– A couple of bay leaves
– A splash of hot sauce (optional)
– Salt and black pepper to season

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of sliced smoked sausage and cook for 5–7 minutes, stirring occasionally, until browned and crispy on the edges.
3. Toss in 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks, and sauté for 8–10 minutes until the vegetables are softened and fragrant.
4. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic—be careful not to burn it, as garlic can turn bitter quickly.
5. Add 1 cup of sorghum grains, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper, and toast for 2 minutes to enhance the nutty flavor.
6. Pour in 1 can of diced tomatoes (with juices) and 4 cups of chicken broth, then drop in a couple of bay leaves and season with salt and black pepper.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30–35 minutes until the sorghum is tender and has absorbed most of the liquid.
8. Remove the pot from the heat, discard the bay leaves, and let it sit covered for 5 minutes to allow the flavors to meld—this resting time ensures a perfect texture.
9. Stir in a splash of hot sauce if desired, and adjust seasoning with more salt or pepper as needed.
10. Serve hot, garnished with fresh herbs or a squeeze of lime for extra brightness.

Just scoop it into bowls and watch the magic happen—the sorghum adds a chewy, hearty bite that soaks up all the smoky, spicy goodness. For a fun twist, top it with a fried egg or serve it alongside crusty bread to mop up every last drop. It’s the kind of dish that tastes even better the next day, making leftovers something to look forward to.

Sorghum and Coconut Energy Bites

Overwhelmed by holiday sweets? These Sorghum and Coconut Energy Bites are your no-bake, feel-good rescue. Grab a blender and let’s go.

Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 1 cup of old-fashioned rolled oats
– 1/2 cup of creamy peanut butter (the natural, drippy kind works best)
– 1/3 cup of pure maple syrup
– 1/4 cup of sorghum flour
– 1/4 cup of unsweetened shredded coconut, plus a little extra for rolling
– A couple of tablespoons of chia seeds
– A splash of vanilla extract
– A pinch of fine sea salt

Instructions

1. Dump the rolled oats, sorghum flour, shredded coconut, chia seeds, and salt into a food processor. Pulse for about 10 seconds until everything is roughly combined—you want some texture left.
2. Add the peanut butter, maple syrup, and vanilla extract to the processor. Tip: Scrape down the sides with a spatula halfway through to ensure everything mixes evenly.
3. Process the mixture for 30-45 seconds, stopping to scrape the sides once, until it comes together into a thick, sticky dough that holds together when pinched.
4. Scoop out about 1 tablespoon of dough for each bite. Roll them firmly between your palms into smooth, round balls. Tip: If the dough is too sticky, chill it in the fridge for 10 minutes first.
5. Spread your extra shredded coconut on a small plate. Roll each ball in the coconut until lightly coated on all sides.
6. Place the finished bites on a parchment-lined plate or baking sheet. Tip: For best texture, let them set in the refrigerator for at least 30 minutes before serving.

Just out of the fridge, they’re delightfully firm with a chewy, oat-y center. The sorghum adds a subtle, nutty depth that pairs perfectly with the sweet coconut shell. Toss a few in a lunchbox or crumble one over morning yogurt for an instant upgrade.

Fresh Sorghum and Avocado Sushi Rolls

You’ve been scrolling for something fresh—stop right here. This isn’t your average sushi. We’re swapping rice for nutty sorghum and loading it with creamy avocado for a roll that’s totally plant-powered and packed with texture. Get ready to roll something seriously satisfying.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

– 1 cup of whole grain sorghum
– 2 cups of water
– A big splash of rice vinegar (about 2 tablespoons)
– A pinch of salt
– 4 sheets of nori (seaweed)
– 1 ripe avocado, sliced into thin strips
– A couple of Persian cucumbers, julienned
– A handful of carrot matchsticks
– A small bowl of water for sealing

Instructions

1. Rinse 1 cup of sorghum under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed sorghum and 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 20 minutes until the sorghum is tender and has absorbed all the water. (Tip: Don’t peek while it simmers to keep the steam in!)
4. Fluff the cooked sorghum with a fork and let it cool for 5 minutes.
5. Stir in a big splash of rice vinegar (about 2 tablespoons) and a pinch of salt into the warm sorghum until evenly combined.
6. Place one sheet of nori shiny-side down on a bamboo sushi mat.
7. Spread about ¾ cup of the seasoned sorghum evenly over the nori, leaving a 1-inch border at the top edge.
8. Arrange a few slices of ripe avocado, a couple of Persian cucumber strips, and a handful of carrot matchsticks horizontally across the center of the sorghum layer.
9. Lift the edge of the bamboo mat closest to you and tightly roll it away from you, pressing gently to form a log. (Tip: Use firm, even pressure to prevent gaps!)
10. Moisten the top 1-inch border of nori with a small bowl of water to seal the roll completely.
11. Repeat steps 6–10 with the remaining nori sheets and fillings.
12. Use a sharp knife to slice each roll into 8 even pieces, wiping the blade with a damp cloth between cuts for clean edges. (Tip: A serrated knife works great here!)
Just look at those vibrant slices—the chewy sorghum pairs perfectly with the buttery avocado, while the cucumber and carrot add a fresh crunch. Serve them immediately with soy sauce or spicy mayo, or pack them for a lunch that’ll turn heads. This roll proves that healthy eating doesn’t have to be boring.

Summary

From breakfast to dinner, these 20 sorghum recipes prove how versatile and nutritious this ancient grain can be. We hope you find some new favorites to add to your weekly rotation! Give a few a try, then drop a comment below to let us know which ones you loved. If you found this roundup helpful, please share it on Pinterest to help other home cooks discover the goodness of sorghum.

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