The ancient grain originally from Africa has American chefs raving approximately its texture,taste and drought-resistance: ‘It fills your mouth and your stomach’Forget millet, quinoa and brown rice: there’s a new grain in town.
Sorghum, or an ancient grain from the dry African plains,is finally finding its way into restaurants throughout the United States. Whether it’s a drizzled on top of desserts, mixed into salads, or used in a no-rice risotto,chefs turned onto the ingredient have fallen in worship with it.
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Source: theguardian.com