Sorghum is mild and slightly sweet, like a chewier version of Israeli couscous when cooked. It needs at least an hour to simmer, so consider making it in batches and freeze for later.
View Recipe: Sorghum with Summer Corn, Tomatoes, and Tarragon
We all know whole grains are good for us, but we’ve collected the best whole-grain recipes to make them a regular part of your cooking routine.
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