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.