I bought some sorghum today. I don’t say that phrase too often. In fact, I have never said that before!
When I first laid my eyes on sorghum it was at a gluten conference and the vendor was selling popped sorghum. In fact, sorghum can be popped like popcorn. Today, I chose to cook it in a brown paper bag 1/4 cup for about 1 1/2 minutes in the microwave. (timing varies depending on your microwave)
Since corn allergies are not so uncommon these days….sorghum makes a nice alternative to traditionally made popcorn.
So in addition to popping sorghum today (sounds like maybe I have too much time on my hands, huh?), I whipped up a sorghum salad too. Hey, what the heck.
As usual, I did play around with a few ingredients, but really not too many. I really like the texture of the salad, but honestly was not a big fan of the curry mixture. I definitely will try sorghum again, and I hope you will give it a go too.
Sorghum is lower in FODMAPs than spelt but has more FODMAPs than quinoa–so enjoy but don’t eat a huge amount at one sitting. The texture reminds me a bit of Israeli Couscous- so if you have a favorite couscous recipe trying substituting sorghum.
So stand by, I will try my hands at sorghum salad again….and will most definitely have a recipe to share for you!