Something tells me, most of those reading this note have not heard, never seen this cereal. Now it is forgotten by the majority and, for the most part, refers to the so-called superfoods, and it means that it costs some kind of incomprehensible money: I have come across packs of 500 grams at a price of 180 rubles and higher.
Maybe somewhere there is cheaper, but... Firstly, I do not know this “somewhere”, and secondly, I have to look for it at 180 ...
Still have not guessed what I am writing about? Sorghum.
Have you heard this name?
In the days of the USSR, this cereal lay in the windows of all grocery departments and stores that I remember.
With this cereal, I had a funny embarrassment (the child is forgivable). For a very long time I confused its name with sago, and I was sure that it was Mary Popins who was buying sorghum (remember the scene at the grocer's?), And also that the natives got it from the pulp of palm trunks. There was a story about this on TV, in the "Travelers' Club". And I could not understand in any way - how does the pulp of the palms turn into cereal?
Much later I learned that groats are sorghum, and palms are sago, and the nanny of all times and peoples bought sago instead of rhubarb (this was clarified by an adult when reading a book to a child).
Sorghum is a spring crop. The homeland of this cereal since the time of academician N. AND. Vavilov is considered to be Sudan, as well as Ethiopia and a number of other countries of Northeast Africa, where sorghum began to be cultivated as early as the 4th century BC. e. In the 15th century, the plant was brought to Europe, and in the 17th century - to America.
Sorghum is now cultivated, mostly in Africa, but for some reason in our country it is often confused with millet.
In fact, sorghum and millet are different cereals. The advantage of sorghum is that it does not contain gluten, but it hides a bunch of minerals and vitamins.
You can cook it in a bunch of different ways, but I like it with vegetables.
We take:
sorghum 250 grams
carrots 2 pieces (medium)
broccoli - 100 grams
pumpkin - 100 grams
How we cook:
We wash the groats, boil for 30 minutes
While the cereal is cooking, boil the broccoli (twenty minutes)
Peel the carrots, cut into pieces, as well as the pumpkin. You can - in small cubes, you can - in thick straws, it all depends on how your imagination works and the shape of the pumpkin pieces allows.
We send the carrots to the pan with a small amount of oil (vegetable), simmer for 5 minutes. Add the pumpkin there, simmer for another 5 minutes and at this stage, if the vegetables did not give enough juice, pour in a little boiling water - just to stew for another 10 minutes. By this time, broccoli is being cooked in our house and we transfer it to the rest of the vegetables. Salt, of course, pepper to taste and simmer for another 10 minutes.
By the time sorghum is cooked, our vegetables should be ready. We put the sorghum on a fine sieve or colander, rinse it with boiling water and put it on the vegetables. Mix everything thoroughly and... voila, bon appetit!