Sorghum is taking over our tables with consumption shifting from livestock to restaurants.
Forget millet, quinoa and brown rice: there’s a new grain in town.
Sorghum, an ancient grain from the dry African plains, is finally finding its way into restaurants throughout the United States.
Whether it’s a drizzled on top of desserts, mixed into salads, or used in a no-rice risotto, chefs turned onto the ingredient have fallen in love with it.
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