Education & Reseach


The Smart Choice

Sorghum might be known for its sustainability as a crop, but we’d also like to shine a light on food grade sorghum’s role as an ingredient across grocery store shelves.

 Did you know that a single serving of cooked whole grain sorghum provides plenty of protein and vitamins and minerals to your diet? Sorghum is also a great alternative to wheat flour as it is naturally gluten-free.

 Find out more about the benefits of adding sorghum to your plate, courtesy of the Sorghum Checkoff, here

Looking for ways to prepare and enjoy sorghum with your family? Check out the Sorghum: Nature’s Super Grain Facebook page. We’ve also included some of our favorite recipes below.


Pearled Sorghum Cowboy Dip

Nu Life Market
Find the original recipe from Nu Life Market
Course Snack


  • 2 cups cooked Nu Life Market's Pearled Grain Sorghum
  • 7 Roma Tomatoes, diced
  • 1 can Pinto Beans, drained and rinsed
  • 1 can Black Beans, drained and rinsed
  • 1 can Corn, drained
  • 1 medium Purple Onion, diced
  • 1 Green Pepper, diced
  • 1 Orange Pepper, diced
  • 2 Avocados, diced
  • 1 Jalapeno, diced


  • 1/2 cup Vinegar
  • 1/2 cup Oil
  • 1/2 cup Sugar
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder


  • In a small bowl mix together all of the dressing ingredients and set aside. Mix together the cooked Nu Life Market Pearled Sorghum Grain, tomatoes, pinto beans, black beans, corn, onion, green pepper, orange pepper, avocado, and jalapeños. Pour dressing over sorghum mixture and stir until well combined. Refrigerate and serve cold.

Tex-Mex Sorghum Chili

Sharon Palmer
This chili relies upon the flavorful combination of hearty sorghum, which grows readily in Texas, as well as black beans, corn, peppers, onions, celery, and seasonings. Serve it with tortilla chips, avocado, tomatoes, and cilantro to bring out even more delicious flavors.
Recipe Developed by Sharon Palmer
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Main Course


  • 2 cups dried black beans
  • 1 1/2 cups dried whole grain sorghum
  • 4 cups water
  • 4 cups vegetable broth
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 cup yellow corn
  • 1 14.5-ounce can fire roasted, crushed tomatoes with jucie
  • 2 tablespoons tomato paste
  • 3 tablespoons Mexican seasoning blend
  • Garnish tortilla chips, fresh avocado slices, green onion slices, chopped fresh cilantro, chopped fresh tomatoes, etc.


  • Place beans in a large pot, cover with water, and soak overnight.
  • The next day, discard the water, and add 4 cups fresh water and 4 cups vegetable broth. Add dried sorghum, stir well, cover and simmer over medium-low for 45 minutes, stirring occasionally.
  • Add celery, onion, garlic, pepper, corn, tomatoes, tomato paste, and Mexican seasoning blend*. Stir well to combine, cover, and simmer for an additional 45 minutes, stirring occasionally, until beans, sorghum, and vegetables are tender. May need to add additional water lost to evaporation. Should make a thick stew-like texture.
  • Serve in bowls and garnish as desired with tortilla chips, fresh avocado slices, green onion slices, chopped fresh cilantro, and chopped fresh tomatoes.

Sorghum Belgium Waffles

Recipe developed by: Barbara Kliment, Nebraska Grain Sorghum Board
Prep Time 12 minutes
Cook Time 20 minutes
Course Breakfast
Servings 45 waffles


  • 1 ⅓ cups Sorghum flour
  • cup Cornstarch
  • 3 tsp Baking powder
  • 1 tsp Sugar
  • ¾ tablespoon Salt
  • ½ cup Non-fat powdered buttermilk
  • 3 tablespoons Butter melted
  • 3 eggs
  • 1 ½ cups Water


  • ombine dry ingredients. In separate bowl, beat together eggs, oil and water; add to dry ingredients and mix just until well blended. Spoon approximately 2/3 cup of batter onto hot waffle maker and bake until golden brown. Makes 4-5 Belgian Waffles. Serve immediately with warm syrup or fresh fruit and whipped cream.