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Grilled Sorghum Tabbouleh Salad

Forget the boring greek salad – this grilled sorghum tabbouleh salad will fit right into any summer spread.

Ingredients

1 cup sorghum grain
3 cups water
1 yellow bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 white onion, cut into wedges
1/4 cup olive oil, plus 1 tablespoon
3 bunches parsley, chopped
1/4 cup fresh mint, chopped
1/3 cup lemon juice
Salt
Pepper

Preparation

Add sorghum to water and bring to a boil. Cover and reduce to a simmer for 50 minutes or until water is absorbed. Set aside and let cool. Sorghum can be prepared in advance and refrigerated overnight.
Brush bell peppers and onion with 1 tablespoon olive oil and grill over medium heat for 4 minutes. Turn to other side and grill for another 4 minutes. Remove and let cool.
Chop grilled peppers and onion and add to cooled sorghum. Add parsley, mint, lemon juice and 1/4 cup olive oil to sorghum and toss lightly. Season to taste with salt and pepper.

Winning Sorghum Recipe Contest

The Sorghum Checkoff launched its first Sorghum Recipe Showdown and is asking people across the country to create their best sorghum recipes.

The contest will take place throughout the month of July. Participants can enter recipes with sorghum utilizing it as a whole or pearled grain, flour, syrup, popped, flaked or bran.

To enter the Sorghum Recipe Showdown, participants must submit their entry form, original recipe and a high resolution photo. Alternatively, participants may post the recipe with a photo of the dish on their blog and then pin the recipe to Pinterest with the tag #tastesorghum in the description. All entries must be posted and submitted or pinned between July 1 and July 31.

First place will take home $500 cash, second place will win a custom Dutch oven and third place will receive a Sorghum: The Smart Choice apron.

Winners will be announced on Sept. 1. Visit SorghumShowdown.com for full contest details.

Sorghum Syrup BBQ Sauce

Here’s an easy sorghum syrup BBQ sauce that you can make at home.
Ingredients:
  • 3/4 cup Sorghum Syrup
  • 1/2 cup Ketchup
  • 1/4 cup Worcestershire Sauce
  • 1/4 Yellow Mustard
  • 1 tsp Chili Powder
  • 2 tsp Onion Powder
  • 1/4 – 1/2 tsp Tabasco Sauce
Instructions:
Stir all ingredients together
Bring to a boil on medium heat
Reduce heat and simmer 15 minutes
Refrigerate leftovers

Strawberry Sorghum Syrup

Strawberry Sorghum Syrup is perfect on a stack of sorghum pancakes.
Ingredients:
  • 2/3 pound strawberries, cleaned and chopped
  • 1/3 cup sorghum syrup
  • 1/2 cup sugar
  • 1 vanilla bean
  • 1 cup water
Instructions:
Cook the strawberries with the sorghum syrup, sugar and vanilla bean over low heat until the strawberries break down. Remove from heat and press through fine mesh strainer into a bowl. Add one cup of water to dilute.

Lentil Sorghum Salad

This lentil sorghum salad is packed with protein and fiber.
Ingredients:
  • 1/2 cup sorghum, uncooked
  • 1/2 cup lentils, uncooked
  • 3 medium carrots, diced
  • 1/2 cup slivered mint
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons minced red onion
  • 1/8 teaspoon sea salt
Instructions:
Place the sorghum in a 3 quart pan with around 4 cups of water. Bring the water to a boil then reduce heat to medium low, cover, and simmer for 50 minutes then add the lentils and continue to cook at a lively simmer for an additional 15 minutes or until the lentils are tender and no longer crunchy.

Drain the water from the sorghum and lentils through a fine sieve and rinse with cold water. Give the sieve a few gentle shakes and allow the grains to remain in the sieve to cool and drain as much water as possible.

When they are no longer dripping transfer the sorghum and lentils to a medium bowl. Add the remaining ingredients, stir to combine, then cover and refrigerate until ready to serve.

Notes

If possible prepare this salad at least 4 hours before you plan to serve it so the flavors have time to mingle and develop.

Cider-Sorghum Vinaigrette

This tangy cider-sorghum vinaigrette recipe will transform a regular salad into a flavorful delight.
Ingredients:
  • 1 cup apple cider
  • 1 (3-inch) cinnamon stick
  • 1/2 cup apple cider vinegar
  • 1/3 cup sorghum syrup
  • 1 shallot, minced
  • 2 tablespoons bourbon
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup olive oil
Instructions:
1. Cook first 2 ingredients in a 3-qt. saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).
2. Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.

Sorghum Pancakes

Whole grain sorghum flour turns ordinary pancakes into a gluten-free healthy breakfast. This sorghum pancakes recipe is delicious with maple or sorghum syrup, powdered sugar, preserves, chocolate syrup or whipped cream.
Ingredients:
  • 2 cups Sorghum Flour
  • 3 tsp Baking Powder
  • 1 tsp Sugar
  • 3/4 tsp Salt
  • ½ cup Milk (may substitute with rice, almond, coconut or soy milk)
  • 1 tbsp Oil
  • 3 Eggs
  • 1 cup Water
Instructions:
1. Combine dry ingredients. Stir in eggs, oil and water; mix well.
2. Drop by spoonfuls onto a hot, 375°F griddle and cook until golden brown, turning once.

Sorghum Jerky Recipe

Everyone likes a little sweet in their jerky. This sorghum jerky recipe is the best combination of sweet and smokey.
Ingredients:
  • 1 1/2 to 2 pounds flank steak or lean beef
  • 1 cup cider vinegar
  • 2 oz sorghum syrup
  • 1 tablespoon chipotle powder
  • 1 tablespoon liquid smoke
  • 2 tablespoons ground black pepper
  • 1 teaspoon Worcestershire
  • 1 teaspoon onion powder
Instructions:
1. Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
2. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
3. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
4. Remove meat from marinade, squeezing out excess moisture and pat dry with paper towels.
5. Follow instructions on your dehydrator to thoroughly dehydrate the jerky, or use oven settings at lowest heat to completely dry out the strips.