From farrow to spelt to chia, I have been insatiably “discovering” a whole world of ancient super grains since my return back to the states. There’s just something magical about going to the local supermarket and unearthing a grain that I have yet to experience. It unravels these romantic notions of grains widely embraced by other cultures or civilizations past. You can check out some of my favorites here.
As I return home from my shopping trip with my treasures in tow, I can’t help but daydream about the ways in which my boiling pot of water would soon transform this grain. Would it be nutty? Crunchy? Chewy? How would it compare to quinoa and other more popular grains?
One of the grains I have been tinkering around with quite a bit as of late is sorghum. If you are not familiar with sorghum, you can learn more about it here. My go to brand is Bob’s Red Mill which you usually can buy at your local grocery store or online here or here.
I originally purchased the sorghum with the intentions of cooking it as a warm cereal to start my day; however, as I was reading the back of the package I quickly learned that popped sorghum is a popular snack in India. Cool! I had never even imagined popping anything but corn so I was dying to know what the kernels would look like once popped.
To make popcorn, you can either pop it in a lidded pan on the stove top or you can place the grains in a paper bag and pop them in the microwave. To channel my childhood Jiffy Pop days, I decided to go with the former. For those of you too young to know what I am talking about, check out Jiffy Pop’s website here (yes, they still make this stuff), see Jiffy Pop in action here, or watch this cheesy commercial. And if less traditional methods of cooking are your thing, see here. Note: midway through the video will tell you whether this is a viable option for popping corn.
As the sorghum started to heat up in the pan I had to listen ever so carefully to hear the delicate pop of each grain. I knew then and there that when I released the lid of my pot my eyes would feast on a pint sized version of the fluffy popcorn that I am familiar with. And sure enough, the sorghum grains released the most petite, doll-like popcorn you will ever lay your eyes on.
This experiment left me with loads of popcorn so I decided to transform the popped corn into a spicy Sriracha Lime Popcorn. After all, everything tastes better with a little sriracha – popcorn no exception.
I felt that the popped sorghum was a bit too petite for this recipe so I am going to reserve it to make the cutest little popcorn balls on a stick. I plan on sharing the results of this in a future post. In the meantime, check out this, this and this for inspiration.
Sriracha Lime Popcorn
- 10 cups of popped popcorn (1/2 cup unpopped corn)
- 2 tablespoons butter
- 2 tablespoons sriracha
- 2 teaspoons fresh lime juice
- 1/4 teaspoon lime zest
- Fresh ground sea salt to taste
- Pop 1/2 cup of corn using your preferred method (i.e. stove top or microwave).
- Melt butter in a small saucepan on medium heat.
- Remove melted butter from heat and stir in sriracha and lime juice.
- Drizzle over the top of popped corn.
- Sprinkle with fresh lime zest.
- Add freshly ground sea salt to taste.
Now get poppin’ and pop some corn.