Curried Popped Sorghum

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Curried Popped Sorghum

Yield 5

Author Arlene Jacobs

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

Sorghum is a much-overlooked, healthy non-GMO ancient grain. Sprinkle it on your favorite salads, or vegetables for some extra crunch.

Ingredients

• 1 cup salted peanuts
• ½ cup dark raisins
• 4 cups popped sorghum
• 1-1/2 tbsps. curry powder
• Pinch cayenne pepper
• 2 tbsps. coconut oil
• 1 tsp. onion powder
• ½ tsp. salt

Instructions

1. 1/2 cup sorghum grains – (pop twice in ¼ cup batches to obtain 4 cups popped sorghum).
2. Place grains into a small paper bag. Fold the top down twice to close and place it in the microwave, seam side down. Heat on high for about 2 minutes, or until there is more than 5 seconds between pops.

1. In a small skillet (6-8 “), add and mix the curry powder, cayenne pepper and the coconut oil. Heat gently over medium heat for about 30 seconds until the spices become fragrant, being careful not to overheat as spices burn quickly. Add the salt and onion powder to combine with the spices. Drizzle the spice mix over the peanuts, raisins and popped sorghum and mix very thoroughly.

Notes

NOTE:  This would be equally good with a Mexican spice mix of  cumin, chili and garlic powder and olive oil.

SUGGESTION:  Toss first in some melted butter or olive oil and some grated parmesan, or  with your favorite herb or spice and some salt.

(Hint:  pop small quantities, 1/4 cup each time so there’s room for all the grains to pop.)

www.jennyedenberk.com/plant-based-recipes/curried-popped-sorghum

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