Description
Sorghum is an ancient African grain, still among the most widely grown in the world, and naturally gluten-free. Little known in Italy, it is grown in the Po Valley too.
Its round, slightly rough grain creates interesting textures in the mouth. Cook it by absorption, like rice, or straight in soups, as in pumpkin and bean soup.
Its round, slightly rough grain creates interesting textures in the mouth. Cook it by absorption, like rice, or straight in soups, as in pumpkin and bean soup.
