Whole Grain Burrito Bowls / MOMS KITCHEN HANDBOOKDipping into the obscure this month in my Year of Whole Grains series, meet “Miss July”: Sorghum. This one’s a complete (and welcome) newcomer for me. Its sole downside, as far as I can tell, is its homely moniker. Sorghum. It sounds more like cough syrup or an ingredient in shelf-stable pudding than a mega-wholesome, toothsome, appealing whole grain.

SorghumI first learned about sorghum last year at a nutrition conference in Houston where the folks at Bob’s Red Mill waxed poetic about the charms of this gluten-free grain. Its origins lie in Africa, although today it’s eaten in many regions of the world. The grain, which looks a little like white peppercorns, is eaten whole, ground into flour for baking, and used to make beer and other alcoholic beverages. Here in the US, sorghum syrup is popular in parts of the south where it’s drizzled over pancakes, grits and biscuits. A less glamourous tidbit about sorghum is that it’s used to feed cattle as well as produce ethanol. On a more playful note, sorghum reportedly pops like corn when heated in an oil-slicked pot (which I’ve yet to manage succesfully…any tips are most welcome).

Nutritionally, sorghum delivers a generous amount of fiber and iron. Some research shows a cholesterol-lowering effect, and certain varieties are thought to be high in antioxidants.  In other words, it’s all good.

And these Burrito Bowls? They’re all good too (if you’ve been following my “dessert trail” on Instagram, you’d know I’m overdue for a dose of good).

Cilantro Lime Sorghum / MOMS KITCHEN HANDBOOK

The recipe takes all the flavorful fixings of a burrito and serves them up in a bowl, no tortilla required. Cilantro and lime-spiked sorghum is the foundation for these south-of-the-border bowls. From there, you add in beans, vegetables, creamy avocado, salsa, and cheese. It’s the sort of supper that can be adapted at will: add cooked chicken or steak, swap out black beans for pinto, lean on whatever vegetables are in season or in your fridge. You can also use quinoa, barley, or brown rice in place of sorghum.

But do try sorghum. It may not have the prettiest name in the pantry, but it shouldn’t be overlooked.

Whole Grain Burrito Bowls / MOMS KITCHEN HANDBOOK

Whole Grain Burrito Bowls / MOMS KITCHEN HANDBOOK


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  1. Pam R
    07.08.2014 at 8:47 AM #

    I think this might be dinner tonight. Thanks!

    • 07.08.2014 at 10:03 AM #

      Oh good. My kids loved it (plus a sleepover pal, who also gave it thumbs up).

      • Pam R
        07.08.2014 at 8:02 PM #

        We had it tonight, though with brown rice instead or sorghum, and it got thumbs up from my kids plus two sleepover girls.

  2. 07.13.2014 at 7:37 AM #

    These Burrito Bowls look so good! I love this idea.

    • katiemorford
      07.13.2014 at 11:01 AM #

      Thanks for joining the conversation, Carrie. It’s an easy, wholesome supper that’s super adaptable.

  3. 07.23.2014 at 7:47 PM #

    So interesting. I had no idea you could buy sorghum as a whole grain, I’ve only ever heard of the syrup. Now I must seek it out and try. Thanks Katie!

    • katiemorford
      07.24.2014 at 7:14 AM #

      It’s a good one, Kate, although you may have to mail order it because I’m not sure you’ll find it unless you have a health food store stocked with a variety of grains.

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