White sorghum origin France - 5kg

White sorghum grown in Berry, sustainable agriculture, quality and traceability from field to plate!     Sorghum is a pseudo-cereal source of protein, rich in fiber and naturally gluten-free. 

With a moderate glycemic index, it has a positive impact on satiety. 

It is also rich in magnesium and phosphorus, beneficial for bone health.     Cooking advice: allow 70 g per person. 

Immerse the seeds in a large volume of boiling water. 

Return to medium heat and wait 25 minutes. 

Drain, season, it’s ready! 
 To cook hot as an accompaniment, cold as a salad or even sweet as a dessert.     Recipe idea: Sorghum, tofu and sweet potato salad (for 2-3 people) 1 large sweet potato - 100g sorghum - 2 blocks of smoked tofu - Arugula - 2 tbsp flour - sweet soy sauce - pepper and salt - a pinch of Cayenne pepper - Olive oil - Herbes de Provence - Coriander or parsley - Sauce: 3 tbsp olive oil - 2 tbsp balsamic vinegar - 1 tbsp whole-grain mustard - 1 tbsp agave syrup Peel and cut the sweet potato into cubes. 

Bake for 45 minutes at 180°C with olive oil, pepper, salt and Provence herbs. Bring a large volume of water to the boil, add the sorghum and cook for 25 minutes.   Cut the tofu into cubes and sift with the flour. 

Heat a pan with a drizzle of olive oil then add the tofu cubes and brown them. 

Add the cayenne pepper and sweet soy sauce. 

Mix for another 2 minutes. 

To book.   Mix all the sauce ingredients.   Dress the salad, pour the sauce. 

Add the sweet potatoes, sorghum and tofu. 

Sprinkle with parsley or coriander.