Red sorghum, a variant of the sorghum grain, is known for its distinctive red hue which is attributed to its high anthocyanin content. Anthocyanins are a type of antioxidant that has various health benefits. Cultivated primarily in Africa and Asia, red sorghum has been a dietary staple in these regions for centuries. Its gluten-free nature has also made it popular among those seeking alternative grains in Western diets. It offers a unique combination of dietary fiber, protein, and phytochemicals beneficial for health.
Nutritional Information (per 100g cooked):
- Calories: ~123 kcal
- Protein: ~4.4g
- Carbohydrates: ~25.9g
- Fat: ~1.1g
- Dietary Fiber: ~3.4g
- Sodium: ~3mg
Ingredients:
- 100% red sorghum grains
How to Use:
- Rinsing: Clean the grains thoroughly under cold water before cooking.
- Boiling: Use a ratio of 1 cup sorghum to 4 cups water. Bring to a boil, reduce heat, cover, and simmer for about 50-60 minutes or until the grains are tender.
- Applications: Red sorghum can be used in salads, bowls, side dishes, or even as a base for porridges.
Recipe Idea – Red Sorghum and Vegetable Stir-fry: Ingredients:
- 1 cup red sorghum, cooked
- 1 bell pepper, thinly sliced
- 1 zucchini, julienned
- 1 carrot, julienned
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp ginger, grated
- Spring onions and toasted sesame seeds for garnish
Instructions:
- Prepare the red sorghum as directed in the “How to Use” section.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and grated ginger, sautéing briefly until aromatic.
- Add the bell pepper, zucchini, and carrot to the skillet, stir-frying for 4-5 minutes or until the vegetables are tender yet crisp.
- Stir in the cooked red sorghum, ensuring the grains are well-integrated with the vegetables.
- Pour in the soy sauce, mixing well to ensure everything is evenly coated.
- Serve hot, garnished with chopped spring onions and a sprinkle of toasted sesame seeds.
Diets it fits into:
- Vegetarian
- Vegan
- Gluten-Free
- Mediterranean
- Whole Foods Plant-Based
Note: As with other sorghum variants, red sorghum is a naturally gluten-free grain. However, those with celiac disease or gluten sensitivities should always check for potential cross-contamination by ensuring it’s processed in a gluten-free facility.
