If a leprechaun wanted popcorn, this is what you would make! For as small as sorghum pops, Stegman Family Farms sorghum (or milo) packs a punch with nutrient density--3x more calcium and 50% more iron that your average popcorn. If you're making this on the stove in a pot, be sure to watch these little guys and keep stirring so they don't burn. And we caught Cook's Illustrated tip on taking kernels off heat for a bit to ensure success.
Ingredients
- 1/4 cup Stegman Family Farms Whole Grain Sorghum
- 2 tablespoons avocado oil
- optional, nutritional yeast for a buttery, cheesy flavor
- optional, sea salt for classic flavor
Instructions
- Add 2 tablespoons oil to 1-2 gallon stove pot and turn on heat to medium-high.
- Watch oil and when it turn shiny, it's hot enough to add the 1/4 cup sorghum.
- Turn heat down to medium, and watch/stir uncovered for about 2-1/2 to 3 minutes, or until there's about 10 seconds between pops.
- Remove from heat. Season with salt and nutritional yeast. Enjoy--maybe with a spoon!Â
Idea: Try popped sorghum as protein-ball-size, mini-popcorn balls.Â
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Is Sorghum Gluten-Free and Nutrient-Dense?
Yes, whole grain sorghum (also called milo) is 100% naturally gluten-free and packed with essential nutrients. Unlike heavily processed modern snacks, our regeneratively grown sorghum is a nutrient-dense ancient grain loaded with antioxidants, iron, and dietary fiber, making it an incredibly healthy alternative to popcorn.
