Pour sorghum into a small brown paper bag and fold shut. Microwave on High until the majority of sorghum is popped, 1 to 1 1/2 minutes. Transfer popped sorghum into a bowl and drizzle with canola oil; sprinkle with sugar and cinnamon. Toss to coat.
Heat chili oil in a pot over medium heat; add sorghum and cover pot. Cook, shaking constantly, until the majority of sorghum is popped, about 5 minutes. Season with salt.
Combine 3 cups water, sorghum, and 1 pinch of salt
Bring water and sorghum to a boil in a
cup of whole grain sorghum to make 1 1/2
ingle ribs.
For the sorghum mustard glaze:
Combine the
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
Combine all salad ingredients, including cooked sorghum, in a large bowl.
Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.
1. Bring the water to boil in a medium saucepan, then add the milo (sorghum).
2. Simmer for 30-40 minutes or until somewhat soft, similar to cooked rice.
3. Cool sorghum to room temperature, fluffing with a fork occasionally.
4. In a large bowl, combine the remaining ingredients.
5. Add the cooked sorghum.
6. Adjust salt and paper to taste.
aper.
Bring water and sorghum to a boil in a
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.
Cream shortening, sugar, egg and vanilla in a bowl.
Take 1 cup sorghum; pour half into the mixing bowl, then fill the cup with hot water; add to creamed mixture. This step insures you get all the sorghum out of the cup.
Stir in dry ingredents; mix well.
Pour into oiled muffin tins;sprinkle tops with sugar (about 1 teaspoons per muffin) bake at 350 for 25-30 minute.
arge container mix Rice and Sorghum flour with water; or beat
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Bring first three ingredients to a boil and pour over popped corn.
Heat in oven for 1 hour at 250\u00b0.
Stir often.
add 1/2 cup of sorghum and allow to boil gently
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.
Heat a lightly buttered skillet over medium-high heat.
Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.
ooking spray.
Whisk together sorghum flour, baking powder, baking soda
Melt caramels with water over low heat, stirring until smooth. Pour over popped corn.
Toss until well coated.
With hands slightly moistened with cold water, form into balls.
Makes 6 balls.
Place popped corn into a large buttered bowl.
In bottom part of double boiler, heat about 1 inch of water to boiling.
Put top pot in and add marshmallows, butter and salt.
Stir until marshmallows are melted and mixed well.
Add few drops of food coloring.
Pour marshmallow mixture over popcorn and stir gently to coat.
Grease hands well with butter and quickly shape into 10 medium sized balls.