If you read the title of this post and wondered what the heck sorghum is, you’re not alone. Most people have never heard of this super grain. It’s an ancient grain, like 8000 BCE ancient, originally grown in southern Egypt. This small grain has a mild, nutty flavour, with a chewy texture similar to wheat berries. It’s a nutritional powerhouse, boasting a high level of antioxidants, which help to boost your immune system protecting it against certain diseases, including cancer. Sorghum is high in fibre which is beneficial to your digestive health. And if that’s not enough, it also happens to be gluten-free.

Sorghum is an extremely versatile grain. It can be ground into a flour as an addition to a gluten-free flour blend. Because of its high protein content it provides the baked good with structure and stability. Of all the gluten free flours, sorghum tastes the closest to wheat. 

Sorghum can be made into a molasses-like syrup, used for sweetening baked goods and drinks. It’s quite popular in the southern U.S. it can also be popped in oil, similar to corn. I haven’t tried that yet, but I’m excited to give it a go.

A traditional tabbouleh is made with bulgar (cracked wheat), which is quite small in size and slightly fluffy in texture. I really loved it with sorghum. The hearty flavour and chewy texture added some heft to this salad. This is quite a flexible recipe. Feel free to add whatever looks good at the market that day. I used little sweet tomatoes and green onions. Pomegranate seeds and toasted pistachios added crunch and a little pop of colour. The one ingredient that is not negotiable is herbs, and lots of them. Parsley and mint are the classic choice.

A big squeeze of fresh lemon juice, a drizzle of good olive oil and lots of salt and pepper, and you’ve got a great salad.