One-quarter cup of dry sorghum contains 158 calories, 5g of protein, and 3g of fiber. It’s also a good source of iron, providing 12% of the daily recommended amount.
This ancient grain cooks just like rice, and can be enjoyed as a savory dish, or used as a base for a sweetener for breakfast (like in this recipe).
Nutrition Information (per serving)
Calories: 335; total fat: 11g; saturated fat: 1g; protein: 11g; carbohydrates: 55g; sugar: 10g; fiber: 8g; cholesterol: 0mg; sodium: 129mg
Recipe and photo by Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian.
Makes 4 servings
- 3 cups cooked sorghum (according to package directions)
- 1¼ cups unsweetened soymilk
- ½ tsp cinnamon
- ¼ tsp ground cardamom
- 1 tsp pure vanilla extract
- 2 Tbsp maple syrup
- 2 cups raspberries
- ½ cup chopped pistachios
- 2 Tbsp chia seeds
How to make it
Place cooked sorghum, soymilk, cinnamon, and cardamom in a medium saucepot over medium-high heat.
Bring to a boil, then reduce heat to medium and simmer for 10 minutes, stirring often, until liquid is reduced. Remove from heat, and stir in vanilla extract and maple syrup.
Divide sorghum among 4 bowls, and top with berries, chopped pistachios, chia seeds, and additional soymilk and maple syrup, if desired.
If you are going to use a slow cooker: Place 1 cup uncooked sorghum, 3 cups water, 1 cup unsweetened soymilk, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, and 1 teaspoon pure vanilla extract into a slow cooker container.
Stir contents well, and cover with lid.
Turn setting to low for 8 hours.
Portion cereal into four bowls, and top with maple syrup, raspberries, chopped pistachios, and chia seeds.