The United Sorghum Checkoff Program hosted a unique culinary event at Padilla Cookery in New York, showcasing the versatility of sorghum, a gluten-free ancient grain.
Emmy Award-winning chef Ryan Scott led the event, offering guests a hands-on test kitchen experience featuring sorghum-based dishes and beverages. From sorghum beer to brownies, attendees sampled an array of innovative recipes that highlighted the grain’s health benefits, taste, and sustainability.
Sorghum is available in various forms, including whole grain, flour, and syrup, making it a versatile ingredient for many dishes. Naturally gluten-free and non-GMO, sorghum can be used as a substitute for wheat flour in baking, providing a nutrient-rich alternative. Each serving of cooked whole grain sorghum delivers over 9 grams of fiber and is an excellent source of 12 essential nutrients, making it a healthy choice for meals and snacks.
In addition to being nutritious, sorghum is environmentally friendly. The crop is drought-resistant and requires 30% less water than other grains, with 91% of sorghum fields sustained by rainfall alone. Its resilience makes it a sustainable grain option, ideal for eco-conscious consumers.
With its nutty flavor and chewy texture, sorghum can be enjoyed in many forms. It can be cooked like rice or quinoa, popped like popcorn, or used in meal prep, as it freezes and reheats well. Sorghum’s natural antioxidants may help reduce the risk of chronic diseases, including cancer, diabetes, and heart disease.
For more information and recipes, visit the Sorghum Checkoff website. This ancient grain is proving to be not only a powerhouse of nutrition but also a modern-day culinary staple.
