Posted on March 20, 2014 by Lori Zachary | 0 comments
If there were an ancient grain popularity contest, sorghum would probably give quinoa a run for the title. Sorghum dates back to ancient Egypt, and today, it's seeing a resurgence because it's gluten free and nutrition packed. It's a great choice for long-cooking casseroles where rice or pasta tends to get mushy. That won't happen with sorghum. Give it a try!
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