How to Cook Sorghum: 3 Easy & Delicious Methods (2024)

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Co-authored byJessica GibsonReviewed byJennifer Levasseur

Last Updated: April 2, 2024References

Best Ways to Cook Sorghum

Ingredients

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1. 1

   Soak the sorghum. If you'd like the sorghum to be soft instead of chewy, you can soak 1 cup (192 g) of whole-grain sorghum in a large bowl of water. Soak the sorghum overnight so the sorghum absorbs some of the water. Drain the sorghum through a colander.

   • Chewy sorghum is a great replacement for bulgar wheat or couscous in tabbouleh or falafel recipes.
   • If you don't have time to soak the sorghum, you can skip soaking it, although the texture of the sorghum might just be a little nubbier.
2. 2

   Combine the sorghum, water, and salt in a pot. Place the soaked sorghum or 1 cup (192 g) of dry whole-grain sorghum into a large pot. Pour in 3 cups (709 ml) of water. For a little extra flavor, you can also stir in 1 teaspoon (6 g) of kosher salt. Stir the sorghum and the seasoned water.^[1]

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   See Also

   What Is Sorghum? A Unique Grain ReviewedQuinoa vs. Sorghum for High Fiber – Beller NutritionSorghum Facts | National Sorghum ProducersTips For Cooking - Sorghum Checkoff

3. 3

   Bring the water to a boil and turn the heat down. Place the large pot on the stove and turn the heat to high. Heat the water until it begins to boil. Turn the heat down to medium-low so the water bubbles gently.^[2]

4. 4

   Simmer the sorghum for 1 hour. Once the water is cooking gently, put a lid on the pot and cook the sorghum for about 1 hour. Check the sorghum to see if it's finished cooking. You can serve the sorghum once most of the water has been absorbed and the sorghum is softened.^[3]

   • If the sorghum isn't soft enough for your liking, pour in 1 more cup (240 ml) of water and keep simmering the sorghum. Check the sorghum after 30 minutes.

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1. 1

   Rinse and drain the sorghum. Place 1 cup (192 g) of whole-grain sorghum into a fine mesh strainer. Hold the strainer under cold running water and rinse the sorghum.^[4]

   • Sorghum comes in whole-grain or pearled form. If you want to use pearled sorghum, just reduce the liquid to 3 cups (709 ml).
2. 2

   Place the sorghum, water, and salt in a slow cooker. Dump the rinsed sorghum into a 4-quart (3.8 liter) slow cooker and pour in 4 cups (946 ml) of water. If you'd like to lightly season the sorghum, you can add 1 teaspoon (6 g) of kosher salt.^[5]

3. 3

   Cook the sorghum on high for 4 to 5 hours. Put the lid on the slow cooker and turn the heat to HIGH. Cook the sorghum for 4 to 5 hours. Check the sorghum to see if it most of the water is gone and the sorghum is soft.^[6]

4. 4

   Use or store the cooked sorghum. Fluff the sorghum with a fork and serve it. You can also store the sorghum in a covered container. Refrigerate the cooked sorghum for up to 4 days.^[7]

   • You can also freeze the sorghum in an airtight container for up to 3 months.

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1. 1

   Combine the ingredients in the electric pressure cooker. Remove the inner pot of a pressure cooker and pour 3 cups (709 ml) of water into it. Stir in 1 cup (192 g) of whole-grain sorghum. If you'd like extra flavor, stir in 1 teaspoon (6 g) of kosher salt.^[8]

2. 2

   Insert the inner pot and close the cooker. Place the pot with sorghum and water into the pressure cooker. Place the lid directly onto the pressure cooker and turn it about 30 degrees so it's securely shut.^[9]

3. 3

   Turn the pressure cooker on and cook the sorghum for 20 to 25 minutes. Adjust the pressure of your cooker to 15 psi (pound force per square inch). Cook the sorghum for 20 minutes.^[10]

   • If you're using an Instant Pot, use the MULTIGRAIN setting and adjust it for less time so the sorghum cooks for around 20 minutes.
4. 4

   Open and check the sorghum. Once the pressure cooker has finished its cooking cycle, use the natural release to open the lid. Let the cooker cool down for 10 to 15 minutes. Turn the handle counterclockwise to unlock the lid and slowly lift the lid up and away. The sorghum should be soft. Fluff the sorghum and serve it.^[11]

   • Ensure that the pressure is released from inside the pot before you remove the lid.

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1. 1

   Replace whole grains in salad. If you frequently make cold grain salads that use farro, couscous, wheat berries, or bulgar, swap the grain for cooked sorghum. Cooked sorghum will keep its texture for several days, so it's great in Greek salads, tabbouleh, or grain bowls.^[12]

2. 2

   Season the cooked sorghum with your favorite spices. Sorghum is similar to rice in that you can flavor it according to your tastes. Stir dried spices into the water that the sorghum cooks in, so the grains absorb the flavors. Try a few of these spices with your cooked sorghum:^[13]

   • Cumin
   • Fenugreek
   • Coriander
   • Garam masala
   • Oregano
   • Bay leaf
3. 3

   See Also

   How to Cook Sorghum - Sharon Palmer, The Plant Powered Dietitian

   Use sorghum in puddings or porridge. Replace rice in your favorite pudding recipe for a dessert that is a little more filling. You can also make a breakfast porridge that uses sorghum instead of oats. Combine the sorghum with a combination of water, milk, or coconut milk and stir in your choice of sweeteners, spices, fruit, and nuts.^[14]

   • For a take on classic rice pudding, cook the sorghum with water, milk, vanilla, sugar, and cinnamon sticks.

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