GRAINS COOKING

STOVE-TOP COOKING

• After rinse the grain sorghum, add sorghum to a large pot of water.
• Use one cup of whole grain sorghum to three cups of water.
• Bring to a boil, reduce to a simmer and let cook for approximately 40-55 minutes or until the sorghum is tender.
• Drain any remaining liquid and serve.

WHOLE GRAIN PRESSURE COOKER

Ingredients: - 1 cup whole grain sorghum

- 2 cups water or stock

Direction:

• Rinse and drain the whole grain sorghum.
• Pour the liquid and sorghum into a pressure cooker.
• Set the pressure cooker to high pressure for 20 minutes.
• Once the pressure cooker has completed, remove from heat and release all of the pressure before opening the lid.
• Drain the sorghum into a small sieve colander.
• Rinse the sorghum and fluff with a fork.
• Add your favorite ingredients or add the grain to your favorite recipe..

WHOLE GRAIN SLOW COOKER

Ingredients: - 1 cup whole grain sorghum

- 4 cups water or stock

Direction:

• Rinse and drain the whole grain sorghum.
• Pour the liquid and sorghum into a slow cooker. Set the slow cooker on high for 4.5-5 hours. Stir if needed.
• Once the slow cooker has completed, drain the sorghum into a small sieve colander. Rinse the sorghum, then fluff with a fork. Add your favorite ingredients or add the grain to your favorite recipe

FREEZING AND REHEATING

• Just cook, freeze and reheat. Sorghum can be frozen and reheated without losing its great taste and texture. Unlike other grains, sorghum holds up well when frozen and reheats to its original state.
• You can make sorghum in advance with different stocks and spices, then freeze it for future use.