How To Cook Whole Grain Sorghum - How To Cook. Once the sorghum is cooked, take the pot off the heat and let it sit for 5 minutes with the lid on. The rice cooker intuitively cooks until all the water has been completely absorbed by your grain, and then it switches itself over to its “warming” setting to keep your dish warm until you serve.
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One cup sorghum to three cups salted water or stock. Most grains become sticky if stirred, so leave them alone while they cook. Then, stir in the polenta slowly and whisk. Combine the sorghum and the water or broth in a large pot. Use one cup of whole grain sorghum to three cups of water. 19 rows you put the dry grain in a pan with water or broth, bring it to a boil, then simmer until the liquid is absorbed. You will end up with a soft, hearty grain you can substitute for couscous, quinoa, rice or other grains. Cover pot and let sit out on counter for 7 to 8 hours, or overnight. The rice cooker intuitively cooks until all the water has been completely absorbed by your grain, and then it switches itself over to its “warming” setting to keep your dish warm until you serve. 3 ways to cook with sorghum.
19 rows you put the dry grain in a pan with water or broth, bring it to a boil, then simmer until the liquid is absorbed. Substitute ½ cup pearl barley for the sorghum. When ready to cook, add oil and salt. See liquid to grain ratio at the end of the recipe The rice cooker intuitively cooks until all the water has been completely absorbed by your grain, and then it switches itself over to its “warming” setting to keep your dish warm until you serve. Bring to the boil, then reduce to a simmer. Then, stir in the polenta slowly and whisk. Always rinse and drain sorghum! Add your liquid and your oil to the pot first and saute until it’s simmering. 3 ways to cook with sorghum. I never, ever get soggy!” serves:
