Popped Sorghum

A while back ago, I was watching Andrew Zimmern’s “Bizarre Food” and it was an Ethiopian episode.  Aside from all the so called “bizarre” foods Zimmern ate one thing caught my attention : sorghum.  Not just any sorghum, but popped sorghum.  Once the curiosity sets in I have to try it out.  I went to my organic market and  health food stores nearby, but couldn’t find whole sorghum (they had powdered sorghum).  I started looking online and after comparing prices and quality I bought mine through Amazon.  

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Based on the Whole Grain Council:

“Increased prevalence and diagnosis of celiac disease have led to strong growth in the gluten-free market, of which sorghum is a key component. While 40,000 to 60,000 Americans have been diagnosed as celiac, the federal government estimates there could be as many as 3 million undiagnosed. A gluten-free diet incorporating sorghum also has been adopted by many with autism, ADHD and irritable bowel syndrome, although research in this area is limited.

But being gluten-free isn’t sorghum’s only bragging right. It’s also a whole grain that provides many other nutritional benefits. Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. Sorghum also is grown from traditional hybrid seeds and does not contain traits gained through biotechnology, making it nontransgenic (non-GMO).

Some specialty sorghums are high in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases. In addition, the wax surrounding the sorghum grain contains compounds called policosanols, that may have an impact on human cardiac health. Some researchers, in fact, believe that policosanols have cholesterol-lowering potency comparable to that of statins.”

Based on the instruction (which came with this package), the ability for popping sorghum is related to the quantity you put in the pan.  (By the way, these are much smaller than corn kernels, therefore, in most cases you can’t use the popcorn maker.  I think there are some popcorn maker that will work.  I used a 2-1/2 quart pot to pop these). 

I added 1 teaspoon of oil to my 2-1/2 quart pot, added few kernels on a medium high heat.  Once they started to pop I added 1/4 cup of kernels, closed the lid and occasionally shook the pot.  Once the popping slowed down I transferred the popped sorghums and repeated the process 2 more times. 

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As you can see these are tiny morsels of goodness.  In total I used 3/4 cups of sorghums (don’t forget, pop little at a time!!).

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Just like popcorns, you can add different flavors, spices, sweetners, etc to these popped sorghums.  These are nuttier in taste than popcorns, take a handful and throw them in your mouth!  If you want to be proper and dainty, go ahead, use a spoon!!

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