Sorghum (aka Jowar) is a gluten-free and nutrient rich grain. It is rich in vitamins and minerals (like Vitamin B, magnesium, phosphorus, iron, potassium and zinc). It is also rich in antioxidants, fiber, and also provides 10% protein. Sorghum can be used in place of rice. It can be milled into flour and made into flatbreads and pancakes, or added to breads. It can also be popped. Flakes of sorghum can be used as a great breakfast option. This is one of the ancient grains and has been used for centuries in our culture.
|Photo Courtesy - World-grain.com
This nutrient rich grain can be used instead of rice or quinoa. But it takes a while to cook. When cooked without getting mushy, it looks like pearl. Soaking helps but when soaked overnight and pressure cooked can lead to mushy or broken grains.
Soaking for a few hours and cooking inside a pot in instant pot gives good results. Soaking reduces the water used for cooking. The right amount of water also helps in cooking the grains which need not be drained. It is also important to let the pressure release naturally when cooking this in Instant Pot. It should also be allowed to continue rest in its own steam for another 10 minutes after unplugging. This helps in absorbing the water completely resulting in beautiful and evenly cooked plump grains.
After so many trials this method of cooking suited us and this is now one of our regulars. This cooked grain easily replaces rice in our cuisine. Also, they are great for salads. We love it with sautéed veggies too. This is my post for this month's Multicooker Monday. Sue Lau of Palatable Pastime is hosting the #multicookermonday. And this is my recipe for this month's event. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook Page. Multicooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!
Sorghum - 1 cup
Water - 1 and 3/4 cups plus 2 tbsp
Wash and drain the sorghum grains with water. Add about three cups of water and let it soak for four hours.
Drain the water. Add 1one and three-quarters cup plus two tablespoon water. Keep the trivet inside the instant pot, add water and place the sorghum-water bowl inside the Instant Pot. Set in Manual mode under high pressure for 8 minutes. Let the pressure release naturally. Let it steam inside for another 10-12 minutes.
Gently fluff it with a fork. Transfer to a serving bowl.
Sorghum is now ready to be served as a grain or for any other recipe.
The recipes we shared for this month's Multicooker Monday event are listed below. Thanks, Sue.
- Meringue Kisses in Toaster Oven from Sid's Sea Palm Cooking
- Slow Cooker Thai Peanut Chicken from Making Miracles
- Beef Barbacoa Tacos from A Day in the Life on the Farm
- Italian Sausage and Chicken Ragu - Instant Pot from Food Lust People Love
- Ropa Vieja in the Slow Cooker from Karen's Kitchen Stories
- How to Cook Jowar/Sorghum in Instant Pot from Magical Ingredients