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Spicy popped sorghum recipe

Spicy popped sorghum recipe

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Whole sorghum grains popped in chilli oil is a new twist on spicy popcorn. Add a little cinnamon and sugar for a sweet and spicy version.

1 person made this

IngredientsServes: 1

  • 1 tablespoon chilli oil, or as needed
  • 2 tablespoons whole sorghum grains
  • salt to taste

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Heat chilli oil in a pot over medium heat; add sorghum grains and cover pot. Cook, shaking constantly, until the majority of sorghum is popped, about 5 minutes. Season with salt.


Sorghum is a cereal grain available in health food shops and online. It has the texture of pearl barley and is gluten-free. The whole grains can be popped like popcorn, cooked and added to salads and soups, or used as one element of breakfast bowls. It can also be found in flour form and used in baking.

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Vegetable Jowar Upma Recipe is a super healthy upma recipe made with sorghum pearls and Indian masalas. A great way to include millets in your diet. Serve it with chutney for either breakfast or even dinner.

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Move Over, Popcorn: 8 Healthy Ways to Use Popped Ancient Grains

It may not have trickled down to your local theater yet, but popped seeds like quinoa, sorghum and amaranth have put popcorn on the back burner and taken the food blogosphere by storm.

These amazing little super seeds add great crunch to a number of dishes—from sweet to savory and everything in between—and are beautiful to to look at.

Quinoa is probably the most familiar of the seeds we’ve seen as part of this trend. It takes on a slightly nutty flavor and distinctive crispiness when puffed.

Amaranth, an up-and-coming ancient grain (yes, an oxymoron), is harvested from beautiful brightly colored plants. It’s packed with protein and is naturally gluten-free. When popped, its earthy flavor is enhanced and inherent crunchy texture is intensified.

Last but not least, sorghum. Another great gluten-free option, when popped, sorghum looks identical to traditional popcorn, only a lot smaller and a bit sweeter.

Now on to the recipes. Check out the amazing ways home cooks are incorporating everything popped and puffed into their cooking.

1) Thai-style Zucchini Soup with Puffed Quinoa and Microgreens

This spicy zucchini soup is the perfect transition from winter to spring. The addition of puffed quinoa adds a pleasant crunch to this silky soup.

2. Puffed Amaranth and Almond Milk Horchata

Here's a bright and colorful twist on a traditional horchata. Great for breakfast or even as a refreshing dessert.

3. Choco-Cherry NiceCream Topped With Popped Amaranth

This is a rich and creamy (dairy-free) "nice cream" made from frozen bananas, cherries and raw cacao gets topped with crunchy, nutty and earthy popped amaranth, which complements the intense chocolate flavor.

4. Chickpeas In Red Beet Broth With Olive Oil, Thyme and Popped Sorghum

A true feast for the eyes, fresh chickpeas are boiled in the water reserved from boiled beets and topped with freshly popped sorghum, a welcome contrast to the creamy chickpeas.

5. Puffed Seeds With Chocolate Milk

What could be better than chocolate milk in your cereal? Naturally sweetened chocolate coconut milk is added to a bowl full of naturally gluten-free puffed seeds. What a wonderful way to start the day!

6. Chili-lime Popped Sorghum

Sweet, salty, spicy & popped everything you could ever want in a snack!

7. Smoky Seared Scallops With Roasted Fennel, Rainbow Carrots And Popped Sorghum

Plate like a pro with the help of popped sorghum! These adorable little seeds add a bit of magic to seared scallops. Consider this recipe for your next dinner party!

8. Vanilla Maca Pancakes With Caramel Sauce And Quinoa Pops

Pancakes deserve a little popped love, too. These are made with buckwheat flour and banana, and are topped with a peanut butter caramel sauce. A great (vegan!) weekend splurge!

For more recipes and tips for what you can make with popped quinoa, amaranth, sorghum, check out the full round-up and more recipes on the feedfeed website.

Thursday, July 5, 2012

Mini Pops Air Popped Sorghum Grain

Today I would like to introduce you to a snack food company who makes a product called Mini Pops. I have never heard of Mini Pops or air-popped sorghum grain until I did this review.

Here is some information given to me about the company and their products:

Sorghum grain, is a healthy cereal grain whose primary use here in the USA is for gluten-free sorghum flour, sorghum syrup (or even sorghum beer). But a little secret about it is that it pops just like popcorn – and that's precisely what we do. Being a drought friendly grain, the citizens of India and Africa have been consuming popped sorghum for centuries, but no one has manufactured it on a large scale here in the USA until we did – in 8 different flavors.

We source our Non-GMO grain from Family Farms in Texas and Kansas and certify our product Organic, Gluten-Free and Kosher. Given sorghum’s favorable nutrition profile and the fact it’s quite hypoallergenic, we’re on a mission to bring this great snack to the organic and gluten-free masses.

My husband is a HUGE popcorn eater and he will eat popcorn at least 4 times a week. After getting the information on this product, I knew right away that I wanted him to try it since it would be a healthier alternative for him.
The company sent us 4 bags of their Air Popped Sorghum Grain Mini Pops in the following flavors: Itty Bitty Butter, Baby White Cheddar, Subatomic Sea Salt and Hot n' Chilly Chili.

These snacks are Gluten-Free, USDA Organic, Non-GMO, All-Natural and more nutritious than traditional popcorn!

When you open up a bag you will see that they look identicle to popcorn but they are super small in size, smaller than a green pea. You will definitely want to eat these by the hand-fulls.

Hubby tried the Itty Bitty Butter flavor first and loved them! He said it does taste different than popcorn and they have a unique taste. He said he was surprised to see how small they were and they looked just like popcorn. He said they were flavorful with the butter flavoring but felt like they could use some salt. He ate the entire 100 calorie bag in about 15 minutes.

The second one that he tried as the Subatomic Sea Salt and to be honest with you, he thought they were bland. He was expecting a salty taste (he loves salt) and could barely taste anything salty on them. He ended up melting some butter and drizzling it on them. *Just being honest like I always am*

The third one that he tried was the Baby White Cheddar and out all 4 bags, this one was his favorite. He said he would not improve a thing with this flavor at all and wish he had more of it! hahaha! He said you could taste the white cheddar but it wasn't over-powering at all. Just perfect!

The final one was snagged by my future son-in-law who loves hot and spicy foods. The Hot 'n Chilly Chili was all his and he left us know that right away. He opened the bag and immediately dug-in. He was expecting them to be mouth-burning hot, they are not! They have a slight kick to them so the entire family can enjoy them, including the kids. My husband was hoping to taste them but Big E wasn't in the mood for sharing. He gobbled up that large sized bag in about 30 minutes.

As you can see, my family enjoyed 3 out of the 4 flavors that we were sent for the review. I asked hubby and Big E if they would ever buy this product and both said yes (except for the bland Sea Salt variety).

You can find out more about this company and their products by visiting their web site. We would like to thank MINI POPS for participating in this foodie review.

Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material. This giveaway is not affiliated with Google+ or Facebook in any way. Thanks!

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2 Herb and Grain Salad With Basil Oil and Popped Sorghum

Popped sorghum was hiding right in front of us all along. It&rsquos made from the same grain that forms the base of this salad, but instead of boiling it in salted water until tender, you&rsquoll toast it in a saucepot with a splash of olive oil. The result is miniature popcorn that&rsquos not only fun to make, but makes for a delicious salad topper.

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Popped Sorghum Is Popcorn's Lower Calorie Cousin

If you&rsquore one of those people (like me) who enjoys popcorn—especially at the movies—but hates getting hulls caught between your teeth or in your throat, there&rsquos another ‘popped’ alternative you may want to check out.

Have you tried popped sorghum? It&rsquos basically a similar smaller variation of popcorn that is said to have a slightly sweeter, mildly nutty flavor and be easier to munch, with a better crunch. Just like corn, sorghum pops when you heat it.

You may be surprised to find out that sorghum is the fifth-most produced cereal grain in the world behind corn, rice, wheat and barley. Sorghum is related to corn, but has fewer calories, less fat and does not contain the corn allergy, zein.

People who have trouble eating corn love sorghum, as do those with Celiac disease, because it&rsquos gluten-free.

Perhaps best of all, it has no hulls to get stuck in your teeth!

You can try popping sorghum yourself, using an air popper. But an easier option might be an already-popped organic product called Popghum. The bagged snack product comes in a variety of flavors including Original (no salt added), Fleur de Sel (premium French Sea Salt), Spicy Cajun Creole, Green Curry, Southwestern Chili & Cheddar, Caribbean Adobo, and Apple Pie Spice.

To learn more you can visit the Popghum Web site.

For more insights and innovations check out CultureWaves®, the place to go for the latest observations in the World Thought Bank – events, ideas, trends and more. Add your own thoughts about anything in life – entertainment, design, technology, well-being and, yes, food. And, take a look at a few of our other Hot & Cool Trends.

Have you seen an innovative product that will impact our food lives in the future? Let us know at Editor.

Cari Martens

Chef Cari is the host of The Food Channel’s popular cooking series, :90 Seconds In The Kitchen. Her culinary expertise has a foundation in consumer insights and hands-on restaurant management. Martens was a Cultural Strategist for CultureWaves, the consumer insights network that fuels editorial content for The Food Channel, prior to expanding into culinary creative as The Food Channel’s chef and host. Before that, Martens served as General Manager for Ristorante Teatro, a high-end Italian restaurant concept in southwest Missouri. Her passion for food inspires fans worldwide, and she's known for her trademark phrase, "Now get in the kitchen!"

Ancient Grains | 20 Crush Worthy Sorghum Recipes

Ancient Grains are hot these days! You’ll love this round-up of 20 Crush Worthy Sorghum Recipes, from breakfast to dessert, and everything in-between!Pictured in photo above: Top row left to right

Warm Sorghum Salad with Kohlrabi, Apple & Fennel Savory Sorghum Burrito Bowl. Middle row left to right: Perfect Cinnamon Rolls Strawberry Vanilla Sorghum Parfait Spiced Apple Yogurt Sorghum Bowl. Bottom row left to right: Perfect Pizza Crust Salad with Sorghum, Grilled Vegetables, and Steak.

I’ve shared my love of ancient grains with you here , here , here , here , and here .

But one of my favorite ancient grains we haven’t talked much about, is one that I’m totally crushing on these days-sorghum.

If not, you’ve got to get your sorghum crush on too, whether you eat gluten-free or not! Not only does whole grain sorghum have a delicious nutty taste, and a lovely chewy texture, it’s a super versatile grain, and has a great nutrition profile too…

  • Naturally gluten-free, vegetarian, and vegan. Sorghum flour has recently been tested to be low in FODMAPs as well, for easy digestibility.
  • Key nutrients: Iron, B-vitamins, Protein, and Fiber
  • Lower glycemic index for better blood sugar control & to help keep you fuller longer.
  • Some types of sorghum are rich in antioxidants which may help prevent certain cancers and cardiovascular disease.

Note: One thing you should be aware of, is that sorghum takes longer to cook than some other ancient grains, so just plan ahead. I’ve discovered slow cooking a big batch of whole grain sorghum, then storing leftovers in the refrigerator, or even the freezer, is the best way to enjoy this delicious & nutritious ancient grain.

Sorghum flour is also fabulous too, and, this easy 3-ingredient All-Purpose Gluten-Free Sorghum Flour Blend is my “go-to” for gluten-free baking. I think it tastes most similar to whole wheat flour, and has a subtle flavor that goes well with practically anything.

Now it’s time to get your own sorghum crush on! Huge thanks to my dietitian and gluten-free food blogger friends for sharing their delicious sorghum recipes!

[click_to_tweet tweet=”Have you tried #sorghum ? It’s one of my all-time favorite #glutenfree grains. Give it a try in one of these 20 Crush Worthy Sorghum Recipes!” quote=”Have you tried sorghum ? It’s one of my all-time favorite gluten free grains. Give it a try in one of these 20 Crush Worthy Sorghum Recipes!”]

The Latest Hot Crop: Sorghum

This gluten-free whole grain has been gaining popularity. But did you know that worldwide only about 50 percent of sorghum is used as food for humans? That’s a shame, since sorghum has so many nutritional benefits. Here’s more information about this whole grain, and ways you can try it at home.

Also called milo, this ancient grain is thought to have originated in Africa. It is believed to have arrived in America through the slave trade from Africa in the 19 th century.

Sorghum is the fifth most-important cereal crop in the world, because it can grow in areas with little or no water. With only 50 percent of sorghum going to humans, the rest is used for animal feed or to produce biodegradable packing materials.

With the demand for gluten-free grains rising in the United States, more sorghum is being used to create these food products. Today, different varieties are grown throughout the world in locations including India, Micronesia, North America and Latin America.

Sorghum kernels vary in color from white to yellow to deep red to brown. This whole grain can also be ground into flour, which has a neutral to sweet flavor and has a light color.

One quarter cup of dry sorghum provides 158 calories, 5 grams protein, 35 grams carbohydrates and 3 grams fiber. It’s also a good source of iron, providing about 12 percent of the daily recommended amount.

Sorghum doesn’t have an inedible outer layer like many other grains. This means the outer layer with all of its good-for-you nutrients can be eaten, and is just another benefit of this ancient grain. One compound found in the natural wax surrounding the grain is called policosanols, thought to help lower cholesterol.

Sorghum kernels can be popped into popcorn, only it comes out slightly smaller than its corn counterpart. Sorghum grains are cooked similar to rice, combined in a 1:3 ratio of grain to liquid (like stock or water).

Sorghum flour is a good substitute for wheat flour in baked recipes like muffins, cookies, cakes, pies and cakes. Oftentimes you will need to incorporate a binder like xanthan gum or cornstarch, since wheat flour isn’t being used. Start by trying 1/2 teaspoon xanthan gum per 1 cup sorghum flour. Try your hand at these Gluten-Free Chocolate Devil’s Food Cupcakes using sorghum flour.

How to Pop Sorghum and Other Grains

I came here to kick ass and pop popcorn—and I'm all out of popcorn. So I turned to sorghum.

But when I went seeking the secret on how to pop sorghum, I discovered you can also pop quinoa. And amaranth! Barley, too, and wheat berries, spelt, millet, and farro. The wondrous secret of whole grains—I've been told—is that basically any of them respond to high heat in manners similar, if not exactly identical, to corn: they pop! In mere moments they puff right up, transforming before your eyes from hard, inedible little kernels into crunchy, chewy nuggets of whatever you want them to be. Breakfast, for instance—you know puffed-rice cereal? There you go. Stir it into a little yogurt, sweet or savory. Fold popped grains into granola, or granola bars.

Five Great Boutique Grains You Can Order Online

Have them for lunch and dinner, too: every salad can use a crunchy touch. So can many other dishes: popped grains are a great garnish for, say, roasted root vegetables. You can sprinkle ɾm on fish. And of course there's the snack element—the popcorn direction, tossed in a little butter or oil and flavored to your liking: hot sauce, Old Bay, nutritional yeast.

Okay, so that all sounds good, but could popped sorghum and other grains actually be as delicious as popcorn? Were they really as easy to make as Iɽ heard? I hit the Whole Foods bulk section and got to work.

The principle of popped grains is the same as stovetop popcorn: you throw them into a very hot pan, let them pop a bit, and take them off the heat. If you trawl the internet for "how to pop sorghum," you'll find variations on this theme. Some instructions say to cover the pot while your grains pop, some say to leave it uncovered some use oil, as with popcorn, while some don't the more advanced among these directions, involving the heartier, traditionally longer-cooking grains—wheat, barley, et al.—call for boiling the grains ahead of time, drying them out, and then popping them. All of these recipes are unified on one point: the pan on the stove must be very hot when you add the grains. And it is widely agreed that quinoa pops the easiest—just throw it in a pan and go.

This was not my experience. My quinoa didn't pop at all. I did it all the ways: covered pan, uncovered pan. Oil, no oil. All it did was burn. I threw it out.