How To Cook Sorghum
Here are three methods to cook sorghum millet. Choose your best one and start cooking the gluten-free millet.
Servings: 4
Calories: 63kcal
Equipment
Ingredients
- 1 cup whole white sorghum
- 2 ½ cup water
- ½ teaspoon salt
Instructions
Stovetop method
- In a medium saucepan, add sorghum to water. Bring to a boil, reduce to a simmer and let cook for approximately 1 hour or until the sorghum is tender. Stir occasionally, add more water if needed. Drain any remaining liquid and serve.
Pressure cooker method
- Soak the sorghum overnight and rinse them well. Add 2 ½ cup water to soaked and drained sorghum. Place the pot inside the pressure cooker and cook for up to 5 whistles. Then switch off the heat and let it sit until the pressure is released.
Instant pot method
- Place the rinsed sorghum inside the inner pot, add 2 ½ cup water, salt and ½ teaspoon of oil (optional) and cover with a lid and cook for 30- 35 minutes under high pressure. Wait for the Natural Pressure Release (NPR), which is when the silver button on the lid drops.
- Drain the sorghum into a small sieve colander. Rinse it well and fluff with a fork.
Notes
- I suggest you soak the sorghum millet at least 4 hours prior to cook.
- Addition of salt while cooking is optional. you could also add it after it's cooked.
Nutrition
Calories: 63kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 298mg | Potassium: 1mg | Fiber: 1g | Calcium: 5mg | Iron: 1mg