Choose 10 or 60 lbs.
Believe it or not, sorghum seeds can be popped similarly to popcorn in a pot, microwave or a stovetop popper. The resulting snack has smaller pieces than popped corn, but a similar (slightly nuttier) flavor.
Popping sorghum is a great alternative for people with corn allergies. In addition, the hulls almost completely disintegrate during the pop, no hulls getting stuck in your teeth! While popping sorghum tends to leave more unpopped seeds than corn (“old maids”), unlike the popcorn version, these leftover seeds (if toasted) are edible and quite tasty.
Sorghum doesn’t have to be popped however, it can also be cooked on the stove top (similarly to wheat berries) for use in grain salads, pilafs, and side dishes.
Sorghum is a whole grain that is low calorie, low fat, high in fiber and a good source of B-complex vitamins.
Store popping sorghum in an airtight container in a cool, dry place.
RECIPES & TIPS
Popping Sorghum as a Snack: Popping sorghum can be popped as you would popcorn in a pan or popcorn popper on the stovetop, or in a paper bag in the microwave, but won’t work with most hot air poppers.
When popping sorghum it isn’t uncommon for there to be more unpopped seeds (“old maids”) left than you would normally get with popping corn. Fortunately, those toasted sorghum seeds can be eaten and are a delightful snack in their own right.
Using Sorghum in Grain Side Dishes & Salads:
Sorghum can also be simmered on the stove as you would wheat berries for chewy, nutty grain side dishes and grain salads.
Use four cups of water for every cup of sorghum. Bring the water to a boil, then simmer, covered, until the sorghum is tender (about 30 minutes). Drain off any remaining liquid & serve.
Cooked sorghum can also be added to finished soups as you would rice.