Bob's Red Mill Sorghum Grain, 24oz (Pack of 4) - Whole Grain, Vegan, Kosher

I love the flavor and texture of this as a rice alternative in most casseroles. Easy to cook. takes a while to cook, but worth it. A bit pricey, but it tastes better than rice and has a better texture than some other grains I have tried.

I’ve been on the Plant Paradox plan for years, and bought this just for popping (I think millet makes a far better rice substitute or cereal). There are some varieties which don’t pop well or even at all, but this one does if you do it right, which can take some practice. I looked around a lot on the Internet for methods and suggestions, and here’s what ended up working best so far. 1) Pre-warm a large stainless steel cooking pot 2) On fairly high heat add two tablespoons of olive, avocado, or coconut oil 3) As soon as the oil starts smoking, add no more than a level 1/4 cup sorghum 4) QUICKLY cover pan with a steel mesh splatter screen or strainer to protect your eyes/face from popping kernels: they’re dangerous and messy! 5) Important to start stirring right away - get all kernels coated with oil - and KEEP stirring constantly. Usually only takes a minute or less before most that are going to pop have done so. 6) As soon as the popping slows down, quickly transfer into a bowl, or kernels will start to burn. Don’t expect more than 2/3 of them to pop at most, but that’s ok, unpopped kernels taste great and are easy to eat. Salt to your taste. 7) Careful! The kernels stay very hot for a while; only eat the popped ones at first. Eat with a small spoon; if you take your time this serving will take about a 1/2 hour to finish. Explanations: 1) Large pot needed because you need a lot of surface area - small pans won’t work well 2) You can get away with using just one tablespoon of oil but in my experience not as many will pop 3) Same thing goes for making more than 1/4 cup at a time - not as many will pop 4) Covering the pot with a solid lid and shaking it doesn’t work as well - condensation forms inside lid immediately and drips water. It pops much better in open, dry air. But after getting a badly burned eyelid once, I started using a wire mesh strainer for a lid. 5) The reason about 1/3 of the kernels never pop is because this use is fairly recent. Unlike popcorn, which has been around a very long time, sorghum hasn’t yet been bred for just popping (I saw that mentioned on an agricultural site devoted to sorghum). This stove top method is fine for one person but is a pain for anyone who needs/wants to make a large amount. I’m still looking for a good air popper that will work with sorghum. Dry popped hasn’t so much flavor, of course, but if you salt it and then mix in some goat butter or an ounce of Trader Joe’s hard goat cheddar cheese that you’ve just grated - incredible!

This is a fine product. It has a firm, nutty consistency and flavor after cooking for an hour. I cook a batch for 45 minutes and then add some lentils for the next 15 minutes. That combo makes a great addition to coleslaw. It becomes high protein coleslaw and surprises you friends.

I love popcorn, but it’s become too difficult to digest, so after trying sorghum that came popped, which was very delicious, I decided to try popping it myself. On my first try, I used the amount of oil I use for popcorn, but it was way too much. At the end of the cooking time, my little sorghum pops were swimming in oil. Luckily, they were still tasty after I rescued them. The unpopped ones were good, too, and a lot less work to eat than unpopped popcorn. At that point, I looked on the internet for instructions. Some sites said to add a little water to the sorghum before popping. I also read to use 2 tablespoons of oil - they suggested coconut or ghee - per 1/3 cup. I tried both of those suggestions, but didn’t get the sorghum to pop more. I also read that some kinds of sorghum pop better than others. I thought maybe this brand wasn’t really for popping, but, since the bag mentions preparing it that way, I’m assuming that it is. I’m definitely going to keep trying because sorghum has a wonderful sweet, nutty taste. I think I may like it better than popcorn! Now if I could just get this to pop… Until then, 4 stars. If it doesn’t work, I guess I’ll try to find something described as “popping sorghum.” Good luck with yours! Popping tips appreciated!

Bob’s Red Mill are generally good products. I use some of them, such as oat bran and wheat bran with my bread recipes when I make my own bread. While I enjoy white and brown rice. I have been branching out to use other grains such as quinoa, and I picked this sorghum grain to try. It's a little different both the way you prepare it (longer cooking) and the taste/texture (nutty, chewy). But it's pretty good, healthy, and has good nutrients. So for a change from plain rice, it's a good alternative. I do recommend for some variety in your diet.

Wonderful product you can pop it like popcorn

recieved this item today in an "iherb" box. I did not know , because it doesn't indicate anywhere when ordering, that this product comes from iherb. I do not knowingly do business with iherb, as they are one of the worst companies I've ever dealt with for customer service. I have intentionally boycotted them only to recieve an order ostensibly from amazon yet clearly marked on the box-- iherb. Amazon, please do better informing customers of product point of origin.

Pop it like regular popcorn. It makes tiny popcorn that looks like regular popcorn, only tiny size. It tastes the same as regular popcorn too.

¡Está muy rico! Ya casi me lo acabo. Solo consideren que requiere de tiempo y bastante agua (a mi criterio) para que se cocine 1 taza, pero, vale la pena al final.

Delicious quality gluten free whole grain product. Taste and texture are reminiscent of buckwheat, but the flavour is milder. Works great with hemp seeds as an alternative to bulgur in tabouleh... A great recipe can be found in the oh she glows everyday cookbook. There's also a recipe included on the package for a curried carrot and sorghum salad which looks delicious, but which I have yet to try.

Cook up and est as a replacement for oats. Nice chewy grain. Holds its shape. Doesn’t before mushy. Great in salads. Also as a replacement for rice. Excellent in soups. Excellent for the gut.

I bought this product in hopes of making popped sorghum to add to breakfast bars but it turned out to be really difficult to pop properly. I ended up just using the recipe on the back of the bag to use it up. It's tasty stuff but is kind of a hassle to cook.

I was looking for a gut healthy alternative to quinoa and rice, and Dr Steven Gundry of "The Plant Paradox" recommended Sorghum instead. It cooks very nicely in a pressure cooker (just make sure to add lots of liquid as they absorb liquid very easily). I used a quality vegetable stock and it came out very nice. It looks almost identical to pearl couscous.