Place the sorghum grains in a saucepan with the water and salt. Put the lid on and place on a high heat to bring to the boil. Once it starts boiling, pull the lid slightly ajar, turn the heat down to medium-low and leave to simmer for an hour until the sorghum grains are still holding their shape but soft enough to bite and with a slightly chewy texture. (taste one to check!).
1 cup dried whole grain sorghum, 3 cups water, 1 pinch salt
Once cooked to your liking, drain through a sieve and use as needed.
Instant Pot
Place the sorghum grains in the inner pot with the water and salt. Put the lid on, lock, turn the valve to seal, then set to pressure cook on high pressure for 30 minutes.
1 cup dried whole grain sorghum, 3 cups water, 1 pinch salt
Leave the Instant Pot to naturally release the pressure for 10 minutes and then turn the valve to quickly release the rest of the pressure. When the little silver valve drops, open the lid and drain the sorghum. Use as required.
Notes
Soaking: if you have the time, you can pre-soak your sorghum grains in a jug of water for 6-8 hours before cooking. This will make them easier to digest.
Variations: You can add additional flavourings to the cooking process by substituting vegetable stock for the water and adding some aromatics like garlic cloves, a bay leaf or curry leaves, cumin seeds or other spices.
Uses: Use as a gluten-free alternative to couscous, bulghur wheat and farro in soups, salads and buddha bowls. Or use instead of rice as a side dish to curries and stews or in rice pilafs.
Storage: Batch cook and keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months.