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 (2kg)
NET WEIGHT: 2kg
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.
This was recommended as part of new diet for relief of acid reflux, and it works! Replaced breakfast with cooked sorghum, mixed with bananas sometimes. Over 2 weeks, overnight reflux has lessened a lot, enough to stop taking meds, lansoprazole. Keeps me full as well till lunch, no snacking mid-day anymore 😊3 months ago