Wait, You Can Pop Other Grains Like Popcorn?

Sometimes I see a new food thing that feels so *smart* that it makes me mad. Whether that’s a recipe, or a fresh take on something, or a preparation of an ingredient that feels so intuitive after the fact, but it never occurred to me. To clarify, I'm not like, mad-mad, but I have food FOMO, if you will.  

This happened to me recently during a dinner out with friends—we were assessing our (excellent) small plate selection, and there was an unfamiliar garnish on a plate of Brussels sprouts. This was, what we would come to find out, the grain sorghum: A protein-packed (10 grams per 3.5 ounces), gluten-free food, which can also be popped beautifully the same way you’d pop a bag of popcorn. 

To get the scoop on this hot new grain, I spoke to a restaurateur using this on her menu and a dietitian who is getting ahead of the curve by introducing it to her clients.

Okay, but what is sorghum?

Sorghum isn’t new by any means, but its uses have been less common than other grains in the U.S. over the years. Grown in the “sorghum belt,” spanning from South Dakota to Texas, it’s commonly found as a sweetener in both the Midwest and the South, where the grain is boiled down and distilled into a syrup used on pancakes, biscuits, and other baked goods. It’s also a really common livestock feed, as the hearty protein content of sorghum is a good source of complex carbohydrates.

Here’s where I make the case to you to use sorghum more. So, I’ve already covered that you can pop it like popcorn (more on that later), but nutrient-wise, this smaller grain packs a pretty nice punch. Sorghum is a decent source of magnesium, iron, vitamin B6, iron, and more, meaning a serving of this grain can help support your immune system, help regulate blood sugar, and keep you feeling satiated. 

What are experts saying about sorghum?

Dietitians are also starting to utilize it more, too. “Sorghum is on the list of whole grains I recommend to clients but truthfully that is not a grain anyone gravitates to,’ says Charissa Lim, dietitian and owner of The Roasted Veggie, a female-focused nutritional service. Lim adds that balanced eating plans still tend to focus on quinoa or couscous as “super” grains, but as sorghum is a good option for people who are celiac or gluten-sensitive, it’s high up on her list to add to clients’ weekly meal rotation. 

Lim likes to introduce it in her meal plans as just plain cooked, as she’s found there’s “there’s still a learning curve to recipes,” but notes popping it is a nice way to create a new satisfying snack item in your arsenal. 

The general consensus is that sorghum is a great grain option, but is a “woefully underused ingredient,” says Samaya Boueri Ziade, co-owner of Sawa, a Lebanese restaurant in Park Slope, Brooklyn. Ziade, along with Sawa’s chef Soroosh Golbabae are the duo who introduced me to the concept of popped sorghum in a mezze dish which included crispy Brussels sprouts, carob, tahini, and, of course, popped sorghum as garnish. 

“The recipe was inspired by the carob and tahini mix we traditionally use for dessert in Lebanon,” Ziade says. “Carob molasses brings a unique sweet caramel-like flavor and works nicely with the earthy flavor of Brussels sprouts.” To round it all out, the slightly-sweet and nutty popped sorghum partners really nicely with the rest of the dish. It also gives the dish a “really fun twist,” according to Ziade.

Ready to incorporate sorghum into your life? Try this exclusive recipe below from Sawa, or try popped sorghum alone the next time you’re craving a quick, but satisfying, snack.

Recipe:

For the Brussels sprouts:

• 2 cups Brussels sprouts, trimmed and cut in half 
• 3 tablespoons extra-virgin olive oil
• Kosher salt and pepper, to taste

In a large skillet, heat the oil over medium-high heat until hot. Add the prepared Brussels sprouts, working in batches if necessary, and fry until crispy, about 3 to 5 minutes. Using tongs or a slotted spoon, remove from the oil and transfer to a paper towel-lined plate.

For the dressing: 

• 70 grams carob molasses
• 35 grams pomegranate molasses 
• 6 grams red wine vinegar 
• 2 grams sherry vinegar 
• 1/2 tablespoon tahini 
• 3 grams cold water 
• Kosher salt, to taste 

Put all ingredients in a blender, blend on medium-high until fully combined. Transfer to an airtight container and store in the refrigerator.

For the popped sorghum: 

• 1 cup sorghum
• 1 tablespoon olive oil
• Pinch of kosher salt

Heat a pot over medium-high heat until hot. Once hot, cover the bottom with one layer of sorghum (about ¾ to 1 cup). Cover the pot and shake until they pop, about 5 minutes, then add a pinch of salt. Move to a sheet tray or plate to let cool before serving.

Put it all together: 

Toss the fried Brussels sprouts in the dressing. Top with the popped sorghum.