An ancient grain native to Northeastern Africa, this resilient plant is revered as a ‘super crop’. This wholegrain food is packed with nourishing plant-based goodness, including protein and dietary fibre.
With its nutty flavour and slightly chewy texture our Sorghum is super versatile. It’s great for those avoiding wheat. Try as an alternative to Israeli couscous, or simply use like any other grain.
TO COOK: Use 3 cups of liquid for every cup of Sorghum. Bring to the boil, then cover and simmer until the liquid is absorbed and the grain has plumped up, about 50 minutes. It should be tender with a pleasant bite. Soak to reduce cooking time.