Innovations
Culinary arts group calls sorghum the new ‘It’ grain
White sorghum, food grade (photo courtesy farmflavor.com)
The James Beard Foundation (JBF), a national culinary arts organization, predicts sorghum will be the new “It” grain in 2017.
The JBF blog, published in early December, put it this way…
“We’ve long known about sorghum, the syrup of which had been the most popular sweetener in 19th century America (sorghum-glazed or -braised everything has been a repeat trend at the Beard House), but until recently, we had no idea that it was actually a grain you could actually cook like a grain. It resembles Israeli couscous, but with a little dot on each orb. It is chewier than you’d think (which means chewier than Israeli couscous) but satisfying to eat—and slightly sweet. Wanna try your hand at it? Start with Bon Appétit’s delicious recipe for Roast Chicken with Sorghum and Squash. Or check out dessert guru Alice Medrich’s Flavor Flours cookbook, which has an entire chapter dedicated to baking with milled sorghum. We’d wager that it’ll become the new gluten-free, ancient grain of the moment.”
At a recent sorghum symposium in Grand Island, Nebraska, we visited with Nebraska Grain Sorghum Board executive director Barb Kliment about the JBF recognition. We also discussed other sorghum-related topics, including the 2017 acreage outlook, ethanol and export demand, and opportunities and challenges facing the sorghum industry.
AUDIO: Barb Kliment
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