Enjoy gluten-free, ancient grain goodness to start your day with this Blackberry Ricotta Breakfast Sorghum
Have you ever tried sorghum? If not, you are missing out. As a gluten free, ancient grain, sorghum is the fifth most important cereal grain crop in the world, mainly because it grows well in different environments. Nutritionally, sorghum is:
- Naturally high in fiber and iron, with a high protein level as well
- Rich in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases
- Full of policosanols that may have an impact on human cardiac health
- Grown from traditional hybrid seeds and does not contain biotechnology traits, making it nontransgenic or non-GMO
Sorghum is fantastic in soups, salads, and side dishes, as well as in chili, paella and anywhere you would use rice or other whole grains. You can even pop it like popcorn for a delicious, whole grain snack. One of my favorite ways to enjoy sorghum is for BREAKFAST!
This Blackberry Ricotta Breakfast Sorghum recipe is an easy way to try out sorghum if you’ve never prepared it. Simply cook according to the package directions while substituting milk or a dairy alternative for water or broth to add some sweetness. It typically requires 4x the amount of liquid to dry sorghum grain. There are many different varieties, look at the recipe notes for some guidance. This nutrient packed breakfast will provide over half of your daily recommended intake of fiber, as well as 14 grams of satisfying protein.
I’d love to know if you have ever cooked with sorghum and any tips you have for others Please share your stories in the comments below.
This recipe post is sponsored by the United Sorghum Checkoff Program:Enjoy #glutenfree, ancient grain goodness with this Blackberry Ricotta Breakfast #Sorghum… Click To Tweet
- 1/4 cup uncooked whole grain sorghum
- 1 cup unsweetened vanilla almond or coconut milk
- 2 packets stevia or preferred sweetener- divided
- 1/4 teaspoon cinnamon
- 1/4 cup fat free or low fat ricotta cheese
- 1/2 teaspoon lemon juice
- 3/4 cup blackberries (fresh or frozen)
- lemon zest (from 1/4 of a lemon)
- Cook sorghum according to package directions using unsweetened almond or coconut milk instead of water. Once milk is mostly absorbed, remove from heat and let cool. Stir in 1 packet stevia and cinnamon. In a separate bowl, combine ricotta, lemon juice and 1/2 packet stevia. Set aside. In a third bowl microwave fresh blackberries for 30-45 seconds until slightly juicy but still intact. Stir in remaining 1/2 packet of stevia. In a serving bowl add sorghum and spread across bottom. Add ricotta, then blackberries. Garnish with lemon zest.
303 calories, 4.5g fat, 0g saturated fat, 15mg cholesterol, 236mg sodium, 52g carbohydrate, 14g fiber, 9g sugar, 14g protein
Some sorghum varieties take longer to cook than others, look for whole grain sorghum that cooks in about 45 minutes. This recipe can be served warm or cold. To save time, prepare the sorghum the day before and refrigerate. If needed, add some additional almond milk to moisten prior to serving or heating. This recipe is also delicious with strawberries, blueberries and raspberries.