Sorghum grain

Sorghum is a whole cereal grain, naturally gluten-free, most often cooked by simmering in water until tender and chewy, similar to how rice or farro is prepared. It works as a side grain, tossed into salads and grain bowls, ground into flour for flatbreads, or simmered into a thick porridge; in some cuisines the grain is also popped like popcorn or brewed into porridges and traditional beverages. Its mild, slightly nutty flavor takes well to roasted vegetables, beans, cured meats, or a simple herb vinaigrette, and its chewy bite holds up well in grain salads that sit for a while before serving.

Store dry sorghum in a sealed container in a cool, dry pantry, where it keeps for months, while cooked sorghum should be refrigerated in a covered container and used within a few days. At 329 calories per 100g with 10.6g of protein and 6.7g of fiber, a cooked cup (192g) makes a filling base for a meal, and per 100g it supplies 39% of the Daily Value for magnesium, 21% for protein, and 19% for iron. With only 2mg of sodium and 2.53g of sugar per 100g, it's a plain, unseasoned grain meant to be built on with dressings, herbs, or roasted vegetables rather than a flavored side dish on its own.