Sorghum Bowl With Black Beans, Amaranth and Avocado Recipe (2024)

FAQs

Is amaranth the same as sorghum? ›

While sorghum flour is made from grinding the whole grain of the sorghum plant, amaranth flour is derived from the seeds of the amaranth plant. Both flours have been used for centuries in various culinary traditions around the world. Sorghum flour is known for its mild, slightly sweet flavor and fine texture.

Place rinsed sorghum, 3 cups water and salt into a slow cooker. Cover and cook on high for 4 hours. Cooking on low is not recommended. Drain excess water and serve.

Sorghum is naturally vegan, as it is a cereal grain that does not involve any animal products or by-products in its cultivation or processing.

Amaranthus is a cosmopolitan group of more than 50 species which make up the genus of annual or short-lived perennial plants collectively known as amaranths. Some of the more well known names include "prostrate pigweed" and "love lies bleeding".

The USDA recognizes sorghum as 100% gluten-free, meaning it's safe for people with Celiac's Disease and gluten intolerance to eat on a regular basis. Both sorghum flour and whole-grain sorghum are great substitutes for wheat-based recipes.

It's rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It's also an excellent source of fiber, antioxidants, and protein. What's more, it's easy to replace rice or quinoa with whole sorghum in most recipes.

Instead of a bowl of steel cut oats, you can hunker down to a bowl of freshly cooked whole grain sorghum, which is rich in protein, fiber, and other nutrients that help stave off hunger. You can even cook it in a slow cooker for overnight porridge!

Sorghum is utilized in the beef, swine, dairy and poultry industries. Sorghum grain, stalks and leaves can be utilized in various feed ingredients. Sorghum is the smart choice for animal agriculture for numerous reasons.

Analyzing fermentation profiles across diverse human microbiomes, they discovered that grain from parental lines of sorghum stimulate growth of many species of gut microbes that are known to be beneficial to our health whereas grain from waxy derivatives lacks this capacity.

Who eats sorghum? ›

Today, sorghum is the fifth most important cereal crop in the world. In Africa and parts of Asia, sorghum grain is primarily a human food . Nigeria, Sudan, Ethiopia and Burkina Faso account for nearly 70 percent of the sorghum grown in Africa.

There are hundreds of names for the many species of amaranth. Some you may encounter: African spinach, Chinese spinach, Indian spinach, bush greens, callaloo, Joseph's coat, yin choi and love-lies-bleeding (among many, many others).

Sorghum bicolor, commonly called sorghum (/ˈsɔːrɡəm/) and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the grass genus Sorghum cultivated for its grain. The grain is used for food for humans; the plant is used for animal feed and ethanol production.

Types of Sorghum

It can be eaten similar to rice or porridge, added to baked goods, and even popped like popcorn. Whole grain. The unprocessed grain is hearty and chewy and can be cooked like rice or quinoa.

The overall best substitute for amaranth flour is quinoa flour. Why? It has a similar flavor-though quinoa is a little stronger in taste – a similar nutritional profile, and you can swap it 1:1.