GRAIN 101 Sorghum Supreme

Sorghum may be an ancient grain, but these fresh ideas starring the nutty, subtly sweet whole grain are anything but old-fashioned.

- KATLYN MONCADA,CARSON DOWNING

Say hello to sorghum, a tiny yet mighty grain that ticks a lot of healthy-eating boxes. Full of fiber and antioxidants, it also packs in an impressive amount of protein (about 10 grams per cup) for a whole grain. It’s naturally gluten-free and a slow-digesting carb, which can help regulate blood sugar.

With a lightly earthy flavor and satisfying chewiness, sorghum makes an ideal base for grain bowls and salads. It can be stir-fried, popped like corn for snacking, or even simmered into a rice pudding-like dessert. Ready to shake up your grain game? These sorghum recipes show you how.

STIR-FRIED SORGHUM

If you’re making a pot of sorghum, be sure to save some for this 20-minute fried rice-inspired recipe. It has the savory, garlicky flavors you love from takeout but is packed with extra fiber and nutrients that will keep you full.

This stir-fry comes together quickly; we recommend prepping ingredients beforehand. For the cooked sorghum, in a large saucepan combine 4 cups water; 1½ cups whole grain sorghum, rinsed and drained; and ½ tsp. salt. Bring to boiling; reduce heat. Cover and simmer until tender, 50 to 60 minutes. Drain any excess liquid; let cool.

START TO FINISH 20 min.

1 cup chopped onion

4 garlic cloves, minced

2 cups frozen peas and carrots

4 cups cooked whole grain sorghum

3 Tbsp. reduced-sodium soy sauce

2 Tbsp. oyster sauce or hoisin sauce

1 Tbsp. rice vinegar

1 tsp. toasted sesame oil

1 cup chopped green onions

4 fried eggs

Sesame seeds and/or sriracha sauce (optional)