Milo Grain Sorghum
Sorghum is one of the oldest cultivated grains on earth, and it happens to be naturally gluten free, with a mild, slightly earthy flavor that plays well with almost anything.
What It Is
Milo is a variety of sorghum, a grain that has fed people across Africa, Asia, and the American South for centuries. The small, round kernels look a bit like millet but cook up chewier, closer to wheat berries or farro in texture. Because it contains no gluten at all, it is a genuinely sturdy substitute in diets that exclude wheat, not a compromise.
Sorghum flour is common, but the whole grain is worth knowing. It holds its shape after cooking, stays filling, and has a neutral enough flavor to absorb whatever it is cooked with.
What To Do
Cook it like a simple pot of grains: rinse, then simmer one cup of sorghum in three cups of water or broth for about 45 to 55 minutes until tender but still chewy. It suits grain bowls, soups, and cold salads with vinaigrette. Swap it anywhere you would use farro or wheat berries.
Leftover cooked sorghum keeps in the fridge for five days and reheats well. You can also pop dry kernels in a hot, dry pan for a crunchy topping on salads or soups, something like tiny popcorn.
