Have you ever tried this healthy gluten-free cereal?
It can be used to prepare many different dishes, both sweet and salty.
We have prepared sorghum recipes for you, which will make you happy to include it in your diet!
Try fritters, pancakes or even ice cream.
Enjoy your meal!
Rosemary sorghum risotto
You will love this luxurious recipe for a slightly unconventional risotto! We will teach you how to cook sorghum so that it has that wonderful thick, creamy consistency that you are used to in classic risotto. It is perfect as a side dish to, for example, grilled fish, roasted chicken or stewed meat.
- 6 cups chicken stock (or vegetable stock if you’re making a vegetarian dish)
- 5 cups of water
- 1 tablespoon of butter
- ½ cup chopped shallots
- 1 and ½ cups of white sorghum grains, soaked overnight
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh rosemary
- salt and pepper to taste
- grated fresh nutmeg, to taste
- Combine the stock and water in a saucepan, bring to a simmer, covered, over medium heat, then reduce the heat to medium-low and continue to cook.
- Heat the butter in a soup pot.
- Add the shallots and sauté until softened, 3 minutes.
- Add the sorghum and cook, stirring constantly, for about 3-4 minutes.
- Stir 1 cup of the warm stock-water mixture into the sorghum and cook, stirring, until the liquid is almost absorbed, 15 minutes.
- Stir in an additional 1 ½ cups of the warm stock mixture, reduce the heat to medium-low, cover, and cook for 15 minutes, stirring once.
- Uncover the pot and cook, stirring, for 1 minute, then stir in another 1 and ½ cups of the stock mixture; cover and cook for 15 minutes, stirring once.
- Repeat the process of adding broth, cooking, and stirring until all the broth and water mixture is used up and the sorghum is soft and creamy, about 45 more minutes.
- Stir the wine into the risotto and cook, stirring constantly, for about 4 minutes until creamy.
- Stir in Parmesan and rosemary; season with salt, pepper, nutmeg and possibly more rosemary.
- Serve sprinkled with parmesan cheese as a separate dish or as a great side dish to meat or fish.
Sorghum porridge with peanut butter and caramelized bananas
Smooth your morning porridge to absolute perfection! This recipe for sorghum porridge will help you with this, which has a mild earthy taste and goes well with granola and sticky caramelized banana.
- 1 cup sorghum flour
- 1 cup of water
- 2 cups of milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- pinch of salt
- 1 tablespoon of butter
- 1 tablespoon maple syrup (or honey or coconut sugar)
- 2 bananas, halved lengthwise
- 1 tablespoon of peanut butter
- 1 granola bar
- Add the sorghum, water, milk, vanilla, cinnamon and salt to a large saucepan over medium heat, stir and cook, partially covered, stirring occasionally, until tender, 10-15 minutes.
- Add more water or milk as you go, depending on the desired consistency.
- Meanwhile, prepare the caramelized bananas.
- Melt the butter in a pan, add the honey, mix and fry the bananas on medium heat until golden.
- Divide the porridge into heated bowls, top with a banana, a piece of peanut butter and a crushed granola bar.
We also have great and healthy recipes for oatmeal porridge in sweet and savory versions. Get inspired!
Curry meatballs made from sorghum and vegetables
These veggie meatballs are easy to make and yet so delicious! The combination of carrots, arugula, curry, garlic and sorghum guarantees you an unforgettable twist of a dish that will become your favorite dinner.
- ¾ cup white sorghum grains
- 2 and ¼ cups of water
- 1 tablespoon olive oil + 1 teaspoon (+ more for cooking)
- 1 and ½ teaspoons of salt
- ½ cup chopped shallots
- 110 g arugula, roughly chopped
- 2 carrots, peeled and chopped
- 1 and ½ teaspoons of pressed fresh garlic
- 2 teaspoons of curry
- black pepper to taste
- ¼ cup white Greek yogurt
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh coriander
- Greek yogurt, lightly sweetened with honey, to serve
- Bring the water, sorghum, 1 teaspoon oil, and ½ teaspoon salt to a boil in a medium saucepan over high heat.
- Reduce the heat to low, cover and cook for 80-85 minutes, until the beans are tender and the water is absorbed.
- Remove from heat, fluff with a fork and let cool completely.
- Line the tray with baking paper.
- Transfer the cooked sorghum to a food processor and pulse until the grains break up and begin to stick together, about 20 one-second pulses; transfer to a large bowl.
- Heat 1 tablespoon oil in a skillet over medium heat until shimmering.
- Add the shallots and sauté until softened, about 2 minutes.
- Stir in the arugula and carrots and cook until the arugula has wilted, about 2 minutes.
- Stir in garlic, curry powder, and 1 teaspoon salt, sautéing until fragrant, about 30 seconds; season with pepper.
- Add the arugula mixture to the bowl with the sorghum and toss.
- Add ¼ cup yogurt, egg, and cilantro to the mixture and mix well.
- Divide the mixture into 8 portions (¼ cup each) and form firm meatballs about 1.2 cm thick.
- Transfer the meatballs to the prepared baking sheet and let cool, about 30 minutes or overnight.
- Preheat the oven to 175°C.
- Spray the baking sheet with oil spray and transfer the cooled meatballs to the baking sheet.
- Spray the meatballs with cooking oil and bake for 15 minutes.
- Flip the meatballs and bake for another 10-15 minutes, until the edges are crispy and the meatballs are cooked through.
- You can also fry the meatballs in a pan, it’s up to you whether you choose baking or frying.
- Serve with a dollop of lightly sweetened Greek yogurt, cilantro and spring onion.
We also have delicious recipes for lentil pancakes . Try a veggie burger or a meatball!
Gluten-free sorghum bread
Incredibly soft, fluffy and fluffy! This is our recipe for sorghum bread. It is completely free of gluten and dairy products, but you wouldn’t even know it. Try it and see for yourself.
- 1 and 3/4 cup gluten-free flour
- 1 teaspoon xanthan gum (omit if your gluten-free flour mix already contains it)
- 1/2 cup sorghum flour
- 2 tablespoons of psyllium powder
- 1 teaspoon of baking powder
- 2 and 1/4 teaspoons of dry yeast
- 2 spoons of granulated sugar
- 1 teaspoon of salt
- 1/3 cup sunflower oil
- 1 teaspoon of apple cider vinegar
- 1 and 1/2 cups of warm water (about 40-46 degrees Celsius)
- 2 large eggs, room temperature, beaten
- Grease a 20×10 cm square loaf tin.
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), sorghum flour, psyllium, baking powder, salt, dry yeast, and sugar until combined.
- Add sunflower oil, apple cider vinegar, warm water and egg.
- Mix well for a minute or two until you have a dough that resembles thick cake batter (it will be sticky and wet, but that’s perfectly normal with gluten-free bread dough).
- Transfer the bread dough to a pre-greased pan and smooth the top with the back of a wet spatula.
- Cover the mold with a kitchen towel and let the dough rise for 30 to 40 minutes in a warm, draft-free place, until it has roughly doubled in size.
- While the dough is rising, preheat the oven to 175 degrees Celsius and set the oven rack to the middle position.
- Once the dough has doubled in size, bake in the preheated oven for 40 to 50 minutes, until the top is golden brown and the bread sounds hollow when tapped.
- Allow the bread to cool for 10 minutes before removing from the pan, then leave to cool completely on a wire rack before slicing.
- Enjoy your meal!
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Sorghum salad with cabbage pesto
In this recipe, the nutty taste of sorghum is perfectly combined with a strong cabbage pesto and lots of summer vegetables. It’s a great vegan and gluten-free side dish!
- 1 cup sorghum, rinsed
- 3 cups of water
- pinch of salt
For the cabbage pesto:
- 1 and 1/3 cup cabbage
- 3/4 cup fresh basil
- 60 ml of olive oil
- 40 g of pine nuts
- 3 spoons of gourmet yeast
- 3 tablespoons of water
- 1 tablespoon of lemon juice
- 1/2 to 1 tablespoon yellow miso paste (adjust to taste)
- 1 large garlic clove, peeled
For the salad:
- 170 g cherry tomatoes, halved
- a large handful of microgreens
- 1 spring onion, thinly sliced
- 3 tablespoons chopped parsley (optional)
- toasted pine nuts (optional)
- salt and pepper to taste
- Add the sorghum, water and a pinch of salt to a large pot and bring to a boil. J
- Once the water boils, let the grains cook for 50 minutes, half covered.
- The sorghum is ready when the grains are soft but a little chewy.
- Drain the excess water.
- When the sorghum is almost ready, prepare the pesto.
- Put all the pesto ingredients into a high-speed blender or food processor and blend until smooth.
- Add salt if necessary.
- Mix the sorghum with 1/4 cup of the pesto.
- Save the remaining pesto for another use.
- Mix cherry tomatoes, microgreens, spring onions, chopped parsley and toasted pine nuts.
- Season with salt and pepper.
- Best served immediately.
- Refrigerate leftovers in an airtight container for 3 to 4 days.
Sorghum ice cream
Who doesn’t love ice cream! What about trying sorghum? It is great, healthy and not only your children will love it!
- 2 cups whipping cream
- 4 cups 12% cooking cream
- ½ cup cane sugar
- 1 cup sorghum
- 12 egg yolks
- ¼ teaspoon sea salt
- Heat the whipping cream, cooking cream, sugar and sorghum in a saucepan.
- Gradually temper the yolks with the mixture (gradual heating of the yolks by pouring in the hot cream and sorghum mixture) and then add the sea salt.
- Thicken the mixture in a water bath.
- Leave to cool in the fridge.
- Freeze in an ice cream maker according to manufacturer’s instructions.
- Enjoy it!
Try our other best recipes for your own ice cream : great summer refreshment!
These sorghum fritters are beautifully light and fluffy and make a great healthy gluten-free and dairy-free breakfast, so people with various dietary restrictions can enjoy them.
- 67 g of sorghum flour
- 8 g of baking powder
- 2 g xanthan gum
- ¼ teaspoon fine sea salt
- 1 large egg
- 30 ml avocado oil (plus a little more for the pan)
- 296 ml of almond milk
- In a large bowl, whisk together the flour, baking powder, xanthan gum, and salt.
- Add the eggs to the flour mixture.
- Whisk it well into the center of the dry mixture.
- Whisk in the oil and milk.
- Heat a non-stick pan over medium heat.
- Brush it very lightly with avocado oil.
- Put some batter in the hot pan and spread it out to even it out.
- Fry each fritter until bubbles start to form on its surface.
- Turn and cook on the other side as well.
- Serve the fritters warm, with a topping of your choice.
Try our recipes for gluten-free pancakes : fruit, cottage cheese, yogurt. Which one will you have?
Why include sorghum in your diet?
- Sorghum contains protein, vitamin B6, calcium, iron, magnesium, niacin, phosphorus and potassium .
- It is rich in fiber .
- It has a low sodium content .
- It is gluten-free , so it is also suitable for celiacs.
- You can store cooked sorghum in the refrigerator for up to a week .
And how did you like our recipes this time? Write to us in the comments!