A very quick first course, the pressure cooker sorghum with zucchini. Good and fragrant soup, prepared with the last zucchinis of September.
Hulled sorghum is also part of those gluten-free and little-used cereals that should instead be part of good nutrition.
I’ve often talked about sorghum on the blog and you can also find many recipes. Sorghum has a low glycemic index (35-47), making it digest more slowly. As we know, a low GI is essential for those who suffer from diabetes or have metabolic problems.
Sorghum is rich in B group vitamins, and a good source of calcium and phosphorus.
You can see some sorghum recipes below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Pressure Cooker Sorghum with Zucchini
- 1 onion
- 1 zucchini
- 1/2 cup sorghum (hulled)
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon thyme (and marjoram)
- to taste sea salt
- 1 pinch chili pepper
Tools
Today I recommend an economical yet very valid pressure cooker
- 1 Pressure Cooker
Steps to Prepare Pressure Cooker Sorghum with Zucchini
Soak the sorghum for at least half a day, or even overnight, then rinse thoroughly under running water.
Finely chop the onion, wash and dice the zucchini.
In the pressure cooker, pour a tablespoon of extra virgin olive oil, add the onion and let it sauté for a few minutes.
Add the well-drained and rinsed sorghum, and let it absorb the flavors. Also add the zucchini, water, thyme, marjoram, salt, and chili pepper.
Close the cooker, turn the heat to high, and once it starts whistling, lower to minimum and count exactly 10 minutes.
Release the pressure (I do this under cold running water until it goes plop), open, adjust the taste if necessary, and serve on plates, adding a drizzle of oil.
Finish with some whole grain croutons.
Tips from Thyme and Lentils
The soup is good hot, but if you have leftovers, you can reheat it the next day.
You can also cook sorghum in the traditional way, always soaking it for a few hours to remove the saponins. See how to cook sorghum by absorption here
You can also cook sorghum in the traditional way, always soaking it for a few hours to remove the saponins. See how to cook sorghum by absorption here
You can also cook sorghum in the traditional way, always soaking it for a few hours to remove the saponins. See how to cook sorghum by absorption here
You can also cook sorghum in the traditional way, always soaking it for a few hours to remove the saponins. See how to cook sorghum by absorption here
With boiled sorghum, you can also prepare good patties or a sorghum salad
