Bob's Red Mill White Sorghum Grain, Gluten Free, 24 oz, 4 Pack

Cooked whole, sorghum lands somewhere between pearl barley and a firm rice. The kernels stay round and chewy rather than going soft, and the flavor is mild and faintly nutty, so it takes on a dressing or pan juices instead of competing with them. Bob's Red Mill lists this one as gluten free.

The brand gives three cooking routes. On the stovetop, rinse the grain, then boil it uncovered in plenty of water for 50 to 60 minutes and drain off what is left. A slow cooker will do the same job on high in about four hours. In a multi-cooker, count on 30 minutes at high pressure.

There is a second trick worth knowing: the dry kernels pop in a hot pan much like popcorn, into small crisp puffs. Cooked, it goes into grain bowls, pilafs and cold salads, or stands in for the barley in a soup. Four 24 oz pouches.