Whole Grain Sorghum.
Keeps best refrigerated or frozen. Popped Sorghum. 1/4 cup sorghum. Stove top method: heat a pot with a tight-fitting lid over medium-high heat. When hot, add sorghum and cover with lid. Cook, shaking the pot often, until sorghum grains begin to pop. Remove from heat when there is more than 10 seconds between pops. Microwave method: place sorghum in a small paper bag. Fold top down to close and place folded-side down in a microwave. Heat on high for 2-3 minutes (varies depending on microwave's strength). Remove from the microwave when there is more than 5 seconds between pops. Makes 1 serving. Basic cooking instructions: Rinse 1 cup sorghum. Place in a pot with 3 cups water or stock. Bring to a boil; cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid. Makes 4 servings (about 2 1/2 cups).
Always refer to the actual package for the most accurate information