Meet quinoa’s cool, unsung cousin – Organic Sprouted Sorghum! The ancient sorghum grain turned trendy pantry staple is easy-to-use in all sorts of recipes with its nutty flavor and chewy texture. By sprouting sorghum, the grain stays whole (including its bran) and holds high amounts of easy-to-absorb fiber and protein. Enjoy it as a hearty breakfast porridge with your favorite plant milk and crunchy add-ins, or as a rice replacement in a savory pilaf dish!
How To Cook Organic Sprouted Sorghum
Rinse one cup sorghum grain. Place in a pot with three cups water or stock. Bring to a boil, cover, reduce heat and simmer until tender, about 50-60 minutes. Drain excess liquid, fluff and serve.
Sprouted Foods In A Nutshell
New to sprouted foods? Let us plant the seed for ya! In fact, each little granule of this product started out as seeds; think tree nuts, grains or legumes. Unlike the standard seed growing process, sprouted seeds are germinated, which means they’re soaked and rinsed until they grow small tail-like ends. At that point, enzymes within the plant are activated and the sprouted seed reaches its full nutrient potential; meaning it contains more fiber, protein and nutrients than unsprouted plants.
Why Shout For Sprouts:
- Easy to digest
- Packed with easy-to-absorb vitamins, minerals and antioxidants
- Reduces inflammation
- Great for gluten sensitive diets
- Taste just as delicious as unsprouted foods
- Great for snacking, cooking and baking
Store in a cool dry place for up to 1 year. Refrigeration is not needed.
