Anyone cook with whole sorghum? Most of the recipes google turns up are for baked goods using sorghum flour, but I'm interested in good ways to use it in its whole grain form.
Pop it like popcorn!
Experiment -- take a wheat berry or farro recipe and wing it. Then let us know what you learn. (Thanks, if you do.)
I second susan g. Maybe toast it in the pan before adding liquid and then treat it like wheat berries or add it to a long-simmering soup.