Add Preferred SourceLearn how to cook sorghum to perfection with this simple recipe. This gluten-free grain boasts an earthy and nutty flavor that makes it a great addition to salads, soups, buddha bowls, and can be used as a substitute for rice, quinoa, or couscous.
Sorghum is an ancient variety of whole grains that has gained a lot of popularity in recent years. It is also called great millet, milo, guinea corn, broom corn, durra, imphee, or jowar.
This pearl millet is known to be a part of ancient Indian food. Kheer, a popular Indian rice pudding, was actually made first using jowar and milk. Millets were commonly used back in the early 14th century, and this millet pudding was sweetened with fruits or jaggery.
This great millet has been used in Indian cooking for many centuries. It is also called the "new quinoa." When cooked correctly, it can be used as a replacement for rice or couscous in your everyday meals. This whole-grain white millet can be cooked on the stovetop or in a pressure cooker. My favorite way to cook sorghum is the
Why you will like this recipe?
- Easy to follow: The recipe is easy to follow and gives you the perfect texture every time.
- Tried and tested: This tried and tested recipe ensures that you produce great results every time.
- Versatile: Cooked sorghum is versatile and can be used in a variety of dishes and as a substitute for rice or other grains.
Ingredients
You will need whole grain sorghum, water, salt, and a small amount of oil.
How to cook sorghum?
Step 1: Wash one cup of uncooked sorghum grains thoroughly in running water. Soak it in enough water for 4-5 hours (or overnight).
Step 2: Once the sorghum is soaked, drain all the water from it and add the soaked sorghum to the inner pot of the
Step 3: Secure the lid of the IP and set it to pressure cook mode (high pressure) for 25 minutes. Press cancel and do a natural pressure release (the steam release will take 12-15 minutes in the natural release method). Open the lid and drain any excess liquid from the cooked grains. You can also use the saute setting to dry out excess moisture. Cancel saute and fluff them up using a fork before transferring them to a serving bowl.
Expert Tips
Wash the jowar thoroughly and soak it for 4-5 hours (or overnight) to get the perfect texture.
You can replace water with vegetable stock, chicken stock, or even turkey stock to add more flavor to the sorghum.
Cooked grains are great for meal prep and can be stored in the refrigerator for up to one week in an airtight container.
To cook it on a stovetop, add soaked grains along with 3 cups of water. Bring it to a boil, cover, and simmer for 55-60 minutes. Once the grains are cooked, drain out any excess liquid before serving.
You can cook it in a slow cooker. Use 3 cups of water for every cup of whole grain sorghum and cook on high for 4 hours.
You can replace the rice in South-Indian curd rice with cooked sorghum. You can also serve them with butter beans or a hearty cauliflower chicken casserole for a filling meal.
Recipe FAQs
Yes. It is gluten-free and is suitable if you are on a gluten-free diet, eg. with celiac disease.
It has an earthy and nutty flavor with a chewy texture. The taste and texture can be compared to red rice or wheat berries. It is slightly chewy than brown rice.
I highly recommend soaking the grains before cooking. Soaking not only reduces the cooking time but also helps in getting the perfect chewy texture of sorghum. Soaking also eliminates the phytates from the grains, making them easier to digest.
Yes. Uncooked dry sorghum pops just like corn kernels. You can pop them in a microwave, on the stovetop, or in an Instant Pot.
More grain recipes in Instant Pot
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Recipe card
Instant Pot Sorghum / Jowar
Equipment
Instructions
- Wash the sorghum grains thoroughly in running water.
- Soak it in enough water for 4-5 hours (or overnight).
Instant Pot instructions:
- Once the grains are soaked, drain all the water from them and put it in the inner pot of the Instant Pot.
- Add 2 cups of water, salt, and oil. Mix well.
- Secure the lid of the IP and set it to pressure cook mode (high) for 25 minutes.
- Do a natural release of pressure (will take 12-15 minutes).
- Open the lid and drain any remaining liquid. Alternatively, put the Instant Pot in saute setting to dry the excess moisture.
- Serve immediately or cool it and store in the refrigerator.
Stovetop instructions:
- Add 3 cups of water, salt, and oil. Give it a quick stir.
- Bring it to a boil, cover, and simmer for 55-60 minutes.
- Once the grains are cooked, drain out any excess liquid before serving.
Slow cooker instructions:
- Add 3 cups of water, salt, and oil. Give it a quick stir.
- Cover the slow cooker and set it on high. Cook for 4 hours.
- Once the grains are cooked, drain out any excess liquid before serving.
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