Sorghum Breakfast Bowl (2024)

FAQs

Is sorghum good for breakfast? ›

Cook up a batch of sorghum to enjoy in salads, soups and freestyle bowls, and use some of it for this very tasty vegan breakfast bowl recipe. With its mild, slightly nutty flavor that's reminiscent of wheat berries, sorghum is a great grain to try if you don't eat gluten.

Sorghum is a versatile crop, serving as an excellent substitute for rice, oatmeal, and other grains such as quinoa and barley.

Use one cup of whole-grain sorghum to three cups of water. Bring to a boil, reduce to a simmer and let cook for approximately 40-55 minutes or until the sorghum is tender.

Like other newly popular ancient grains—think farro and barley—sorghum has a chewy texture and a nutty flavor.

The USDA recognizes sorghum as 100% gluten-free, meaning it's safe for people with Celiac's Disease and gluten intolerance to eat on a regular basis. Both sorghum flour and whole-grain sorghum are great substitutes for wheat-based recipes.

Sorghum is rich in phytochemicals that have been reported to have glucose-lowering (7) and cholesterol-lowering properties (8).

The results showed that colored rice, colored corn and sorghum, contain richer essential nutrients, dietary fiber, and essential amino acids compared to white rice and corn. The highest protein content was found in sorghum (13.26%), followed by corn (9.18%), and rice (8.0%).

Soaked and Cooked Sorghum

At this point, you can cover the container and place it in the fridge, soaking liquid and all for up to a week, or cook right away. 2. Before cooking, drain soaked sorghum through a very fine mesh strainer, a colander lined with a kitchen towel, or a nut milk bag. Rinse well with cool water.

I have been trying to include more healthy grains and millets in our daily meals such as wild rice blend, buckwheat and sorghum. So sorghum was a natural choice to add. And it is so easy to cook in the instant pot, or the stovetop. You can use it as a substitute for rice, or add it to salads or soups.

The biggest health risk of sorghum is tied to its potential as an allergen. Allergies associated with grasses and grass pollen are extremely common. Unfortunately, sorghum is a grass and is known to produce an allergic reaction in some people.

Is sorghum gut friendly? ›

Analyzing fermentation profiles across diverse human microbiomes, they discovered that grain from parental lines of sorghum stimulate growth of many species of gut microbes that are known to be beneficial to our health whereas grain from waxy derivatives lacks this capacity.

Nutritious. Whole grain sorghum is an excellent source of 12 essential nutrients. A serving of cooked whole grain sorghum provides more than double the amount of protein as a serving of quinoa. One half-cup serving of cooked whole grain sorghum has nearly double the iron as a 3-ounce sirloin steak.

Ultimately, whether sorghum is better than oats depends on your personal dietary needs, preferences, and environmental considerations. Oats may be the go-to for protein and fiber, while sorghum is an excellent choice for those seeking a gluten-free option with a robust antioxidant profile.

The results showed that colored rice, colored corn and sorghum, contain richer essential nutrients, dietary fiber, and essential amino acids compared to white rice and corn. The highest protein content was found in sorghum (13.26%), followed by corn (9.18%), and rice (8.0%).

Sorghum is made up of 75 percent complex carbohydrates, a long carb molecule that consists of plenty of fiber and takes longer to digest than simple carbs. “Since sorghum is high in complex carbohydrates, it will keep you full for hours and is a great option to eat before a long run,” says Liz Shaw, M.S., R.D.N.