How to Cook & Pop Sorghum

Sorghum is a grass seed from Africa & Asia, that can be boiled or popped. It's slightly sweet like corn, but with a much softer kernel. Ingredients below or at https://www.cookingcompaniontv.com/so...

Additional resource: https://mariaspeck.com/2015/06/poppin...

Chapters
0:00 What is sorghum & where is it from
1:00 How to boil sorghum
1:43 Cook sorghum in a slow cooker
1:58 Notes on adding oil to popped sorghum
2:25 How to pop sorghum, demoed without oil
4:09 How to use popped sorghum

To boil: Heat three cups of water for every cup of sorghum, plus 1 teaspoon of salt (if using broth, you can skip the salt). Bring to a boil, then reduce to a simmer for 45-50 minutes until grains are soft and bursting. For a slow cooker, use the same ratio and cook on high for 4 hours.

To pop: Heat a pan with a matching lid over medium high heat. Add a few grains in the pan to test the heat. When a couple start to pop, remove the grains from the pan, and remove the pan from the heat. Add the rest of the grains and cover. Let sit off the heat for 30 seconds. Then add back to the heat and let grains pop for 2-3 minutes, shaking the pan every 30 seconds.

To add spice to the popped grains, pour about a tablespoon of oil in the hot pan before adding the grains. Add the spice after you've removed the popped grains from the pan.

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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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