One way to boost your disease protection is to infuse your diet with more healthy, wholesome whole grains, such as oats, wheat, quinoa, buckwheat, amaranth, brown rice, wild rice, teff, millet—and sorghum.
What’s sorghum? This ancient, nutrient-rich whole grain also happens to be gluten-free. Sorghum originated in Africa, and from there it traveled on the Silk Road to Asia and India, eventually making its way to the United States on slave ships. While it was primarily used for animal feed, there is a growing appreciation that people can gain benefits by enjoying this delicious whole grain, too!
Sorghum is a nutritional powerhouse. Unlike other grains, it has no inedible hull, which allows you to eat the entire grain and reap the benefits. Just ½ cup of cooked sorghum packs 6 grams of fiber and 4 grams of protein. Sorghum is also rich in iron (15% DV per serving) and phosphorus (13% DV), which help foster red blood cell development and bone health. Black sorghum is also packed with anthocyanin, an antioxidant that is not found in many other grains.
Sorghum is also a sustainable grain, as it thrives in drought-like conditions, therefore requiring very little water or maintenance. It is naturally resistant to many plant diseases as well. Though it comes in many varieties, white, brown and bronze colored sorghum grains are the most common.
Follow along with Sharon Palmer, The Plant-Powered Dietitian, as she teams up with AICR to show you how to make this easy, healthy, plant-based recipe for Tex Mex Sorghum Chili featuring whole grain sorghum. Get the full recipe here: https://sharonpalmer.com/tex-mex-sorghum-chili-vegan/. Sponsored by Simply Sorghum. Video Editor: Christian Javryd
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.
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.
Follow along with Sharon Palmer, The Plant-Powered Dietitian, as she teams up with AICR to show you how to make this easy, healthy, plant-based recipe for Tex Mex Sorghum Chili featuring whole grain sorghum. Get the full recipe here: https://sharonpalmer.com/tex-mex-sorghum-chili-vegan/. Sponsored by Simply Sorghum.
Video Editor: Christian Javryd