Family Mealtime: Tips for Cooking With Grains
February 25, 2016
ANCIENT GRAIN…AMERICAN GROWN
Join Chef Ralph Pagano in the kitchen with some QuickBytes, as he prepares some quick and easy recipes using the nutrient-dense, non-GMO and gluten-free grain, Sorghum. This Ancient Grain, made in America, is naturally high in fiber, iron, potassium, and protein. It’s also high in Antioxidants and rich in B complex vitamins. Sorghum is an excellent source of energy. This very versatile grain comes in several different forms. It’s commonly used in pilafs and vegetable salads– sorghum also can be used as a pearled or whole grain, which is a low-fat, protein-packed grain option. It is also frequently made into flour used in baked goods likes breads, muffins, cookies, and piecrusts. Sorghum flour allows for a gluten-free option to many recipes. ‘Wait until you try Popped Sorghum! The United Sorghum Checkoff organization wants to make sure that this ancient grain, which has been a food staple around the world for thousands of years, is part of your family’s diet.
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