You’ve had popcorn, but have you had popped sorghum? The process is quite similar. Within a few minutes, you’ll have a delicious, crunchy snack!
2 teaspoons oil of choice, if desired
½ cup whole grain sorghum
Salt or seasoning of choice
1. Heat a stainless-steel pot with a tight-fitting lid over medium heat.
2. Add oil if desired. When hot, add grain sorghum and cover with a lid.
3. Shake pot often to prevent burning.
4. When there are more than 10 seconds between pops, remove from heat.
5. Sprinkle lightly with salt or toppings of choice.
Recipe and photo courtesy United Sorghum Checkoff Program
LM says: I found this incredibly hard to pop. Most of it wouldn’t pop or just burned. Is there an easier way to do this such as in the microwave? Also, saw recipes of puffed rice using salt (murmura). Would a technique like that work with sorghum?
Tess—Oldways says: Hi there! We have found that some varieties of sorghum are better poppers than others. It might be helpful to try different brands and experiment. We’d be curious to hear if the salt technique works. Keep us posted!
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