The biggest health risk of sorghum is tied to its potential as an allergen. Allergies associated with grasses and grass pollen are extremely common. Unfortunately, Sorghum is a grass and is known to produce an allergic reaction in some people.

Top 5 Ways to Use Sorghum

1. Cook it up as a whole grain breakfast porridge.
2. Stir it into soups and stews.
3. Sprinkle it in salads.
4. Whisk it into baked goods.
5. Serve it as a healthy side.

Sorghum can be used just like rice, quinoa and even pasta in some of your favorite recipes. Whole grain sorghum makes a great addition to risottos, pilafs and tabbouleh.

Soak the sorghum. Chewy sorghum is a great replacement for bulgar wheat or couscous in tabbouleh or falafel recipes. If you don’t have time to soak the sorghum, you can skip soaking it, although the texture of the sorghum might just be a little nubbier.

Sorghum, a cereal grain, looks like a smaller version of corn, but instead of producing ears, the seeds of the plant are harvested. There are two food-grade sorghums grown: milo and sweet. Milo produces the edible seed while the sweet sorghum is used in producing the molasses-like sweetener.

Nutrient Profile Millet and sorghum have similar nutrient profiles, but millet is slightly higher in calories than sorghum.

Nutrition Information Sorghum can be cooked and eaten, though it is also frequently processed into ingredients for other dishes. A quarter cup of whole-grain sorghum contains approximately: Calories: 163.

A serving of sorghum contains 48% of the recommended daily intake of fiber! Fiber is the ultimate body regulator, helping food stay its course through your digestive system. Adequate fiber intake also prevents constipation, diarrhea, bloating, cramping and other digestive issues.

Sorghum’s mild sweet flavor can easily be subbed for quinoa. Just like fluffy quinoa, this tasty chewy whole grain has a relatively high protein content, making it a great choice for a plant-based meal. It’s gluten-free, but contains TWICE the amount of fiber as quinoa!

Sorghum flour safe celiac disease Celiac disease is a severe allergy to gluten which is primarily found in wheat-based products. Up to 1% of the population of United States is believed to have celiac disease.

Unfortunately, Sorghum is a grass and is known to produce an allergic reaction in some people. Food allergy symptoms include tingling or itching of the mouth, swelling in and around the mouth, abdominal pain, nausea, vomiting, and even fainting.

In a large bowl mix together Nu Life Market’s Pearled Sorghum Grain, red onion, broccoli, cucumber, and red pepper; set aside. Whisk together mayonnaise, vinegar, pickle relish, salt, pepper, and sugar in a small bowl. Pour the dressing over the Pearled Sorghum Grain mixture and stir until well combined.

Stir in the sorghum and return to a boil. Reduce the heat to a simmer, cover, and cook for 1 to 2 hours, stirring every 15 minutes and adding broth or water as needed to keep it from drying out or sticking to the pan. You can make the rest of the recipe while cooking the sorghum.

Using a Magic Bullet blender or a mini food processor fitted with an S-blade, combine the vinegar, olive oil, capers, coriander, and garlic and process until smooth. Throw the sorghum, nuts, radicchio, and parsley in a large bowl. Add the dressing and toss to combine. Serve on dinner plates.

Perilla, macadamia, or avocado oil can be substituted for the olive oil too if you like. First, pick through the sorghum, rinse, and discard any debris. Next, you want to put the broth or water and oil in a medium saucepan, and bring to a boil. Stir in the sorghum and return to a boil.