Popped Sorghum
- 1/4 cup (50 grams) whole-grain sorghum
- Extra-virgin olive oil, for spraying (optional)
- Aleppo pepper or dried red chile flakes, to taste
- Sea salt, to taste
- Have a small bowl at the ready near the stove. Add about 5 tiny sorghum kernels to a large heavy-bottomed saucepan over medium-high heat. Cover and wait until 2 or 3 kernels pop, 2 1/2 to 3 minutes. Pay close attention as they will pop gently, almost inaudibly. Wearing oven mitts, remove the pot from the heat. Add the remaining sorghum and shake to spread the grains. Cover and allow to sit for 30 seconds, then return over medium-high heat.
- Shaking the pot frequently, with the lid a crack ajar, heat until the crackly activity slows down a fair bit, about 2 1/2 to 3 minutes more. I recommend, about halfway through, to turn down the heat to medium. There will always be some smoke but this reduces the number of darkened kernels.
sorghum, extravirgin olive oil, pepper, salt
Taken from food52.com/recipes/37260-popped-sorghum (may not work)