Move over, quinoa: sorghum is the new 'wonder grain'

The ancient grain originally from Africa has American chefs raving about its texture, taste and drought-resistance: ‘It fills your mouth and your stomach’

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.