What is sorghum grain and how to prepare it

Sorghum is a cereal plant used for the production of flour and cereals, animal and bird feed. The nutritious cereal is rich in vitamins, minerals and polyphenols. Brooms, paper, and various wicker products are made from industrial sorghum; syrups, molasses, and alcoholic beverages are made from sugar sorghum.

Sorghum grains - what is it?

Sorghum (from the Latin Sorgus) includes about 30 species of herbaceous plants from the Cereals family. They are perennial and annual. Found on all continents except Antarctica. Some grow for the production of bakery products, technical feed and feed additives.

Reference. One of the varieties of sorghum, Sudan grass, is used as a valuable forage crop.

Self the plant resembles corn. The seed is formed in the form of an oval or ovoid caryopsis, membranous or glabrous. The color is white, pink, yellow, red. The weight of one grain is 5–32 mg.

Used in cooking grain And sugar sorghum. The crop is used to make porridges, sauces, alcoholic drinks, flour, and starch. The color of the finished cereal can be different: light yellow, light and dark brown, black.

Lemongrass, or lemongrass (belong to the same family of Cereals, but different genera), used as a spice, added to tea as a medicinal herb.

It is recommended to store cereals at room temperature in a glass or tin jar with a tight lid. Dampness negatively affects the quality of sorghum, so it quickly becomes unusable.When properly stored, cereal does not lose its beneficial properties and taste for 2 years.

Benefits and harms

Sorghum improves appetite, normalizes the functioning of the digestive system, strengthens the heart muscle. Useful properties of cereals:

1. Contains a large amount of carbohydrates: per 100 g of product - about 60 g of carbohydrates. The remaining 40 g comes from proteins, fats, fiber and water.
2. Satisfies hunger, saturates for a long time. The calorie content of cereal per 100 g is 320 kcal.
3. Contains many B vitamins. Positively affects the functioning of the nervous system, improves brain activity.
4. Normalizes and accelerates metabolism, breaks down fats. Cereals are useful for overweight people.
5. Improves hair condition, skin and nails thanks to vitamins B2, H, PP. Strengthens the immune system and gives strength.
6. Cleanses the body of toxins. Polyphenols - natural antioxidants - prevent cell oxidation.
7. Regulates blood sugar levels. Cereals are recommended for people suffering from diabetes. Used as a prophylactic against heart attack and stroke.

Sorghum is recommended for consumption during pregnancy and lactation. The vitamin composition of this cereal is beneficial for the health of mother and child.

Cereals are contraindicated in case of individual intolerance to grains. Excessive consumption leads to diarrhea, bloating or constipation. If such symptoms occur after each use, it is recommended to exclude sorghum from the diet.

Recipes for making porridge with sorghum

Cooking cereal porridge is similar to cooking rice, but lasts about 1 hour.

Simple recipe:

1. To get 2 servings, take 150 g of sorghum and 3 tbsp. water.
2. The cereal is washed and placed in a small saucepan.
3. Fill with water and salt to taste.
4. Cook for 50 minutes until the grains are soft.
5. The remaining water is drained.Add butter to the finished porridge.

Sorghum porridge with black beans, amaranth and avocado

For 2 servings you will need:

• 100 g black beans;
• 1 tbsp. l. rapeseed oil;
• 3 cloves finely chopped garlic;
• 70 g crushed amaranth leaves;
• salt - to taste;
• 150 g sorghum;
• 1 avocado;
• feta cheese - to taste;
• 1 head of onion.

Step-by-step preparation:

1. The beans are thoroughly washed, transferred to a bowl, and 200 ml of water is added. Soak for 4 hours. The water is not drained.
2. Heat oil in a large frying pan and add onion. Sauté for 5 minutes, add garlic and cook for another 1 minute.
3. Beans are added to the onions and garlic along with water so that it covers the ingredients by 3-4 cm. If there is less liquid, add it to the specified level. Bring the mixture to a boil.
4. Reduce the heat, add chopped leaves and simmer for 1 hour. Salt to taste, simmer for another 1 hour until the beans are soft.
5. Boil sorghum in a separate pan for 50 minutes. The remaining water is drained.
6. Place the cereal on plates. Add beans and mix. Serve hot with sliced ​​avocado.

If the dish lacks spice, add small amount of green chilies or favorite sauce. For flavor, sprinkle feta cheese over everything.

Sorghum porridge with vegetables in a slow cooker

Takes for 2 servings:

• 50 g cereal;
• 2 tomatoes;
• 1 onion;
• 1 carrot;
• 1 small zucchini;
• 30 g vegetable oil;
• salt, pepper, spices - to taste;
• about 400 ml of boiling water.

Preparation:

1. Onions and carrots are peeled and washed with water. Finely chop the onion, grate the carrots on a coarse grater. Tomatoes and zucchini are chopped into small cubes.
2. Sorghum is washed. The water is brought to a boil.
3. Turn on the multicooker and select the “Frying” mode. Pour vegetable oil into the bowl, add onions and carrots.Vegetables are stewed for 2-3 minutes. Then add zucchini and tomatoes. Continue simmering for another 5 minutes.
4. Then add cereal and favorite spices. The ingredients are salted, peppered and mixed well.
5. Pour boiling water so that it covers the mass by 10 cm. Close the multicooker with a lid and turn on the “Milk porridge” or “Cereals” mode. Cooking time: 50 minutes.

Place the porridge on plates. Served with sour cream or butter.

Sorghum porridge with pumpkin, apples and quince

Ingredients for 2 servings:

• 150 g cereal;
• 50 g pumpkin;
• 1 green or red apple;
• 1 quince;
• 60 g butter;
• 30 g raisins;
• 500 ml water;
• honey for serving - to taste and desire.

Step-by-step preparation:

1. The sorghum is washed several times until the water becomes clear.
2. The fruits are washed, cleared of seeds, and cut into medium cubes. Mix with washed raisins.
3. The pumpkin is peeled, washed, and cut into medium cubes.
4. Melt butter in a cauldron, add pumpkin and half the sorghum. Place half the fruit and raisins on top.
5. Pour in the remaining cereal and fruit and pour in hot water.
6. Place the cauldron on the stove, turn on low heat and simmer the food for about 60 minutes.
7. After the water has boiled away, the porridge is served, sprinkled with honey.

Porridge with pumpkin is recommended for children with weak immune systems. It will prepare the body for autumn, winter and spring. Good to serve for breakfast.

Sweet porridge with dried fruits and poppy seeds

For 2 servings you will need:

• 50 g sorghum;
• 20 g dried apricots;
• 20 g prunes;
• 1 small carrot;
• 10 g raisins;
• 20 g poppy seeds;
• 10 g candied orange peels;
• 1 tbsp. l. vegetable oil;
• 0.5 tsp. barberry;
• 1 tbsp. l. Sahara;
• salt - to taste;
• 0.5 liters of boiling water.

Preparation:

1. Dried apricots, raisins, prunes, poppy seeds are thoroughly washed. Place in separate bowls and pour boiling water over them.
2. Peel the carrots, cut into quarters, candied fruits into small cubes.
3. Heat the oil in a frying pan, add carrots and candied fruits. Lightly fried.
4. All dried fruits, except prunes, are crushed and placed in the prepared frying pan. Sugar and poppy seeds are also added there. Fry for a few minutes.
5. The ingredients are transferred to a saucepan, sorghum and barberry are added. Pour boiling water over everything and salt. Cook the porridge for about 50 minutes.
6. Prunes are crushed and mixed with porridge.

The dish is served hot or cold.

How else is it used in cooking?

Sorghum is used to make flour, starch, and baby food.. The drink made from this grain is delicious. To do this, the peeled grains are fried in a frying pan until a pleasant brown hue is obtained. Then grind in a coffee grinder. 1 tsp. grains pour 1 tbsp. boiling water The taste is reminiscent of coffee.

What is the difference between millet and sorghum

Sorghum and millet are not the same thing. Millet - a separate genus of the Cereals family. It is used to produce millet and livestock feed.

Sorghum grain contains more B vitamins, calcium, iron, manganese, and millet contains vitamins E, PP, potassium, silicon, phosphorus, iodine, cobalt, copper, molybdenum, zinc and chromium.

Reference. Millet contains 4 times more fiber.

Calorie content of 100 g of sorghum - about 320 kcal, and millet - about 300 kcal. Proteins - 10.6 g and 11.2 g, carbohydrates - 59.6 g and 54.6 g, fats - 4.1 g and 3.9 g, respectively.

Conclusion

Sorghum is a tasty and healthy grain. It is recommended for children, men and women. Fragrant dishes are prepared from the grain, which increase performance and saturate it with vitamins. However, if you have individual intolerance, it is better to avoid using this culture.