Sorghum Grain

I read about the nutritional value of sorghum, so I wanted to try it. I first popped some using the instructions on the package. It worked okay, although a good portion of the kernels didn’t pop and I burned it a little. Will have to try again. Then I boiled a cup in salty water for about 50 min and used it as a base for a grain salad. That was delicious! I used marinated red onions, tomatoes, cucumbers, Lima beans, fresh mint and feta cheese. Will definitely make it again. It’s a great lunch.

I've used it for nutritional purposes rather than baking, and it's done amazingly well. As someone who has problems even with rice, I've not had any issues, and the nutrient profile for sorghum is exceptional. Easy to cook, no mess, just in a rice cooker on the brown rice setting. Wonderful stuff, the grain is very clean and uniform.

I have found that eating sorghum as a rice substitute is helping to lower my blood sugar by a lot. I like the taste also. My wife prepares it in a small rice cooker using extra water as it takes longer to soften. It's great to add cooked sorghum to beef stew recipes.

Doesn't really pop (40% popped), but that's how sorghum is

The perfect lectin free grain, this is a good deal

Cook up a batch and throw it into salads, soups, casseroles etc. It adds more protein and fiber and nutrients that only grains can give

The flavor is incredible we actually prefer it without butter. I tried different ways to hydrate the sorghum so that it would pop more when heated but even if you soak them like instructed I would say you get bout 30% perfect of what you attempt to cook. The 30% is worth it! Flavor wise.My kids loved the “baby popcorn” but for the cost of the sorghum I don’t know how feasible it is to make often. The texture is similar to popcorn but smaller

It's a good product.