One of our favourite features of sprouted sorghum is the decrease in cook time. Unsprouted sorghum has a very long cook time, so it may not be realistic for the average busy household to it cook regularly. However, sprouting sorghum cuts its cook time in half!
Traditionally sprouted in Africa, sorghum is regarded as one of the most important cereal crops in the world because many varieties are drought and heat tolerant. It’s gaining popularity in North America as the demand for nutritious gluten-free grains increases. The outer hull is edible, leaving all the nutrients intact when consumed as a whole grain.
Sprouted sorghum has a delicate, slightly crunchy texture and a very subtle, sweet taste. It is a great replacement for couscous or rice; it’s great in warm or cold salads, grain bowls, risotto, soups and stews or even popped like popcorn. Because of its slight natural sweetness, it works well in both sweet and savoury dishes.