Long overshadowed by corn in the United States and used mostly as livestock feed, sorghum is getting its turn as the wonder grain of cuisine, says the Guardian. The Hugo’s restaurant chain in California substitutes sorghum for rice in many dishes on its menu, which declares, “Introducing sorghum: the drought-tolerant, low-water-usage, wonder grain.”
Restaurateur Marc Forgione, based in New York, says, “I like it because it tastes good.” In Miami, chef Michelle Bernstein says sorghum offers variety from quinoa and it has a pleasing texture: “It fills your mouth and your stomach.” That’s not a surprise outside America, says the Guardian, since sorghum is the fifth-most widely grown grain in the world. In the United States, “Whether it’s a drizzled on top of desserts, mixed into salads, or used in a no-rice risotto, chefs turned onto the ingredient have fallen in love with it,” says the Guardian.