Looking for a new twist on granola? Think sorghum. Sam Kincaid of Fork restaurant in Philadelphia loves the grain so much, she developed a granola recipe that uses the grain three ways: Whole cooked sorghum kernels are mixed with sorghum flour, oats and pecans, then tossed with a sorghum syrup, honey and butter. It all gets toasted together, then mixed with tiny popped kernels of sorghum. Try this nutty mixture for a break from tired cereal.
To learn more, read "Happiness Is a Warm Sorghum."
Recipe adapted from Sam Kincaid, Fork, Philadelphia, PA
Yield: 5 cups
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes
¾ cup whole sorghum, divided
2 cups water
¼ cup sorghum syrup
¼ cup honey
6 tablespoons unsalted butter, cubed
1 teaspoon kosher salt
2½ tablespoons sorghum flour
1 cup flaked oats
¾ cup pecans, roughly chopped
2½ teaspoons canola oil
1. Preheat the oven to 300°. In a small saucepan, bring ½ cup of the whole sorghum and 2 cups water to a boil. Reduce the heat to medium and cook, stirring occasionally, until the grain is soft, 50 minutes to 1 hour. Drain and rinse with cold water. Dry out the sorghum on a paper-towel lined sheet tray.
2. Meanwhile, in a separate saucepan over medium heat, melt the sorghum syrup, honey, butter and salt together until combined, 2 minutes.
3. In a medium mixing bowl, combine the cooked sorghum with the sorghum flour, oats and pecans. Toss the mixture with the sorghum-honey syrup. Turn out onto a foil-lined sheet tray and bake for 25 to 30 minutes, stirring every 10 minutes.
4. Meanwhile, cook the remaining ¼ cup whole sorghum as you would popcorn: In a medium stainless steel pot over medium-high heat, add the oil. When the oil is hot, add the sorghum and stir so that the sorghum is coated in oil. Toss the pot as the sorghum starts to pop, checking carefully every once in a while, and continue until the popping ceases, 4 to 6 minutes. Pour the popped sorghum into a large mixing bowl, toss with the warm granola and season with salt.
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