Ancient grain on the rise


Hailed as the ‘next quinoa’ sorghum is an exciting ancient grain that is making a comeback globally thanks to its versatility, nutrient content and gluten-free properties.

Sorghum originates from northeast Africa and is packed with nourishing plant-based goodness, including protein, fibre and minerals like phosphorus, potassium, calcium and iron. It is also is high in antioxidants.

The nutty flavour and slightly chewy texture makes Sorghum a very versatile grain that doesn’t lose its shape or go “gluggy”. It can be used as an alternative to Israeli couscous, rice, buckwheat, quinoa, pasta or any other staple.

Sorghum can be added to a wide range of cooking such as soups, stews, risottos or slow cooker meals, and once cooked, can be kept in the fridge for a nourishing addition to salads and snacks.

Managing director of Ceres Organics, Noel Josephson says that conscious eaters are always looking for protein and fibre-rich alternatives to refined carbohydrates.

“Sorghum is one of the most nutrient-dense grains and is also gluten free. We are also happy to report that Ceres Organics Sorghum carries the Coeliac Society’s crossed-grain certification,” says Mr Josephson.”

Sorgham Recipe

Sorghum with garlicky beans and
miso dressing

Dairy-free, egg-free, gluten-free, vegan.
Ready in 60 minutes | serves 4

For the salad
1 cup organic sorghum
3 cups water
¼ teaspoon salt
2 bunches green beans, ends trimmed
1 tablespoon organic olive oil, extra virgin cold-pressed
1/2 teaspoon organic sesame oil, toasted
2 cloves garlic, minced
3 tablespoons organic sesame seeds, unhulled
Greens like arugula, kale or spinach to serve

For the Miso Dressing
2 tablespoons lemon juice
1 tablespoon organic cashew butter
1 teaspoon Natto miso (Japanese chutney)
1 teaspoon organic maple syrup
1 clove garlic, finely grated
sea salt and ground black pepper, to taste
2 tablespoons organic olive oil, extra virgin cold-pressed

– Preheat oven to 200˚C.
– Rinse sorghum and place in a pot with water and sea salt. Bring to the boil, then simmer until sorghum is tender but still chewy, about 50-60 minutes. Drain and set aside.
– Place beans in large bowl and toss through the oils and garlic. Arrange beans on baking sheet and sprinkle with sesame seeds and season. Place in oven for 10-15 minutes or until your beans are a little crispy.
– Next make your dressing. Combine all dressing ingredients in a small bowl and whisk until you have a smooth sauce. Set aside.
– In a large bowl, combine beans, sorghum, and greens. Drizzle over the dressing and serve warm.


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