Ruth Haffly wrote to Dave Drum <=-

I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though
using 3/4 cup tto 1 cup of sorghum kernels. But, I like to share.

Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like regular corn. I know he can consume sorgum in small quantities as he's used it
for a sweetener in his coffee from time to time.

Bob's Red Mill sells it. And Amazon has it. Kernels or popped. If it
were me I ask at the local farmer's market to get a small sample and
give 'er a shot. If it causes no headaches foe Steve then you've got a snack both can enjot.

I've not seen it at the farmer's market here, just regular sweet corn.
As I told Shawn, I don't want to buy a lot of it (just enough to pop
maybe one pot's worth) since I don't eat a lot of popcorn. A Bob's Red Mill bag would be waaaaaaaaaaaaaaay too much.

Amazon also sells it pre-popped if you're an Amazon Prime member the shipping would be free. But it's sort of 'spensive just for a "try it out".

Maybe check with Nature Nate's to see if they offer small quantities.

Or, Whole Foods if you have one nearby. From the preramble or their
recipe: "Tiny sorghum grains, naturally gluten-free and densely
nutritious, puff up beautifully when popped over high heat. You can
snack on popped sorghum as you would on popcorn, either plain or
sprinkled with chili powder or finely grated Parmesan cheese. It also
makes a nutty, crunchy garnish for salads, soups and more. You can
even add it to cookie dough in place of tree nuts."

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Popped Sorghum
Categories: Five, Grains, Snacs
Yield: 1 1/2 cups

1 tb Canola or extra-virgin olive
- oil
1/2 c Sorghum grains
1/4 ts Fine sea salt


Heat oil in a large, heavy saucepan over medium heat
until hot.

Add sorghum.

Wearing oven mitts to protect your hands, swirl the pan
to coat grains with oil. Cover the pan and cook, shaking
it every minute or so.

Every now and then, carefully lift the lid and peer in
to see if grains are still popping; not all grains will
pop (up to half may not), so wait until you see less
than 1 or 2 pops every 5 seconds. Sprinkle with salt and
serve.

Popped sorghum will keep in an airtight container at
room temperature for up to 1 day.

RECIPE FROM: https://www.wholefoodsmarket.com

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