By Kansas Living on August 5, 2025
Small Grains, Big Benefits
3 ways to Cook Pearled Sorghum
I’m excited to share three of my favorite recipes featuring pearled sorghum. If you’re not familiar with this delicious grain, get ready to be pleasantly surprised.
Pearled sorghum is versatile like couscous and quinoa, taking on the flavors of each dish. I’m a big fan of its slightly chewy texture and slightly nutty flavor — it’s really satisfying to eat. And because the outer bran layer has been removed (aka “pearled”), it cooks more quickly than whole-grain sorghum.
Pearled sorghum is also naturally gluten free, the perfect option for our friends who have a gluten sensitivity or allergy.
Add cooked pearled sorghum to salads, soups and casseroles or cook and season this grain to be eaten as a simple and delicious side dish. I think you’re going to love it! Let’s get cookin'!
3 WAYS TO COOK PEARLED SORGHUM
STOVETOP
Combine one cup rinsed and drained pearled sorghum with three cups water or broth in a medium saucepan. Cover with a
tight-fitting lid and bring to a boil over high heat. Reduce heat to medium and simmer the sorghum for 30 to 35 minutes until tender, stirring occasionally and adding more liquid if needed. When the sorghum is tender, rinse and drain through a finemesh colander, then fluff with a fork before serving.
MICROWAVE
Combine one cup rinsed and drained pearled sorghum with three cups water or broth in a large glass bowl. Place in microwave on high for 18 to 20 minutes or until desired texture is reached, stirring once halfway through the cooking time. Using a fine-mesh colander, drain the sorghum; fluff the grain with a fork before serving. Adjust cooking time as needed based on the wattage of your microwave.
ELECTRIC PRESSURE COOKER
Place one cup rinsed and drained pearled sorghum into the electric pressure cooker with two cups water or broth. Lock the
lid into place and set the pressure cooker to high pressure for 12 minutes, bringing it to full pressure. When the timer sounds, use a natural pressure release for five minutes. If any pressure remains in the cooker at this point, perform a quick release. Using a fine-mesh colander, drain the sorghum; fluff with a fork before serving.
