1 cup sorghum (I used the Ceres Organics brand)
Sorghum is a very old grain that originated in Africa. It has a firm bite similar to brown rice. You’ll find it in health food and organics stores. Brown rice could be substituted in the recipe if you can’t find sorghum.
Place the sorghum in a saucepan along with 3½ cups of stock. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 50–55 minutes. The result will be tender with a firm bite.