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Sorghum is a nutrient-packed grain that has been around for centuries. Learn more about the nutrition, benefits, and uses of sorghum.. Grains are the edible seeds of plants called cereals.
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Mabeline72/Shutterstock. Sorghum is an ancient cereal grain grown worldwide, but it may fall under the radar because it goes by many names — for example, it's also commonly known as milo. Black, purple, red, brown, yellow, or white sorghum seeds comprise a versatile cereal that grows from tall stalks resembling corn, and sorghum stalks are.
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Grains are almost always rich in micronutrients, but sorghum surpasses many others for nutrient density. One half-cup serves up 18% of the Daily Value (DV) of iron, 25% DV of vitamin B6, 37% DV of magnesium, and 30% DV of copper. It also contains significant amounts of phosphorus, potassium, zinc, and thiamine.
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1 Preheat oven to 250°F. Mix agave nectar, oil, vanilla, spices and sea salt in small bowl until well blended. Set aside. 2 Pop sorghum grain by heating large skillet on medium-high heat. Add 2 tablespoons of the sorghum; cover and cook 30 seconds, shaking pan constantly until most of the grains have popped. When there is more than 10 seconds.
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Cooking notes: To cook simply combine rinsed sorghum in a saucepan in a 1-to-3 ratio with water, for example, 1 cup sorghum to 3 cups water. Bring to a slow boil, then lower the heat and simmer until the water is absorbed, 40 to 50 minutes. If the grain isn't cooked to your liking, add another ½ cup water and continue to simmer until absorbed.
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Sorghum is a gluten-free grain with a lot of uses. Not only is it used in cereals and flour, but it's also used in livestock feed, to produce ethanol and to make syrup, and the stalks can be used to make brooms. While there are many varieties of sorghum, grain sorghum and sweet sorghum are the two types primarily used in food preparations, from.
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Here is the recipe we use for our sorghum cereal. Ingredients for 1 Serving. 1/3 cup sorghum cereal; 1 cup water; dash of sea salt; chopped apple or any fruit; handful of nuts, sunflower seed, or flax seeds honey or maple syrup if desired. Instructions. Bring water with a pinch of salt to a boil and then whisk in cereal sorghum. Simmer for 5.
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Add plant-based milk, cinnamon, and cardamom and heat over medium heat. Simmer until bubbly, about 5 minutes. Remove from heat and add vanilla and maple syrup (if desired). Stir to combine. Dish up sorghum in four bowls, and top each bowl with 1/2 cup raspberries, 2 tablespoons pistachios, 1 tablespoon chia seeds.
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To Make Overnight in Slow Cooker: Place 1 cup uncooked sorghum, 3 cups water, 1 cup unsweetened soymilk, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, and 1 teaspoon pure vanilla extract into a slow cooker container. Stir contents well and cover with lid. Turn setting to low for 8 hours. Portion cereal into four bowls and top with maple.
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Heat 3/4 cup of plain cooked sorghum (not the sorghum pilaf) in a microwave-safe bowl for 1 1/2 minutes. While sorghum is warming, heat a skillet on medium high heat, and cut one apple (with skin.
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What is sorghum. Whole sorghum is an indigenous grain to West Africa. It's is a cereal grain similar to millet or barley but it's gluten-free.Sorghum is nutrient-rich and high in fiber, protein, B vitamins and micronutrients.. Classified as an ancient grain, this important crop is grown specifically for its edible seeds, which can be ground up to make porridge, bread and beer!
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Bring the Nutchello to a boil on the stove, add in the sorghum and cinnamon, then cook covered, on low for about 30 minutes or until the sorghum has absorbed all the liquid. In the meantime, mix together the almond butter and maple syrup to create the caramel. When the sorghum is done, divide into 2 bowls. Top each bowl with half the caramel.
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1. Sorghum Flour Banana Bread. Sorghum flour is a type of gluten-free flour you can use in all kinds of baked goods. And this banana bread is the best way to use up those spotty bananas. The recipe is simple, and the results are delicious. Moist and flavorful, with a hint of sweetness from the bananas, this gluten-free recipe is as good as it.
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Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until slightly softened, then add carrots. Season with salt, pepper, and Italian seasoning and mix with a spatula. Cook for 5 minutes. Add cooked sorghum to a food processor and pulse until the grains start to stick together.
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1 cup milk or desired non-dairy milk such as almond milk or coconut milk ; 1 cup cooked whole grain sorghum ; Toppers such as fruit, toasted coconut, toasted nuts, ground cinnamon and/or honey
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