Sorghum at the market. Picture: Wikimedia Commons

It is well suited for our modern world because it is highly nutritious with a mildly nutty flavour, it's gluten-free and it's easy to grow even in drought conditions. 

You cook it for about 45 minutes, just like you would brown rice, in water (or broth) until it is tender. It makes a nice change of pace for pilafs and other hot grain dishes, and you can also pop the raw grain the same way you do with corn kernels! Cooked sorghum is also amenable to being chilled for use in salads 

To cook sorghum, place in a fine-mesh strainer and rinse under cool water. 

Combine 1 cup dried sorghum and 3 cups salted water; bring to a boil in a medium saucepan over medium-high heat, then reduce the heat to medium, cover and cook for 45 to 55 minutes, or until tender (a bit chewy) and most of the liquid has been absorbed. 

Uncover and drain any remaining liquid. 

Fluff with a fork and let cool completely before using for this recipe. 

The yield is about 3 cups. It freezes well.