CLAIM TO FAME: A locally sourced grain with a powerhouse of nutrients
FAST FACTS: High in protein, fiber and calcium; slows and reduces carbohydrate digestion and absorption; gluten-free and non-GMO
PERFECT FOR: A healthy stand-in for wheat
WHAT YOU GET: (1) Sorghum Grains (1kg)
NET WEIGHT: 1kg
EXPIRY: 2 years, store in a dry place away from moisture
INGREDIENTS: Sorghum Grains
As Rice Alternative:
Method 1: Basic Cooking Instructions Rinse 1 cup sorghum. Place in a cup with 4 cups water or stock. Bring to a boil, cover, reduce heat and simmer until tender for 60 to 80 minutes. Drain excess liquid.
Method 2: Rice Cooker Rinse 1 cup sorghum. Ratio of grain to water 1:4. Put in rice cooker.
As Popped Sorghum:
Method 1: Stove Top Use 1/4 cup Sorghum for 1 serving. Heat a stainless steel pot with a tight-fitting lid over medium-high heat. When hot, add 2 tsp. of oil, then add the sorghum and cover with lid. Cook heat to low when there is more than 10 seconds between pops.
Method 2: Microwave Place sorghum in a small paper bag. Fold top down to close and place folded-side down in a microwave. Heat on high for 2 to 3 minutes (varies depending on microwave’s strength). Remove from the microwave.
Wholly Grain is a brand that provides locally grown sorghum. Already a staple in some parts of the world, the grain is now on the path to superfood status in the Philippines.
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