Naked oats, both red and white sorghum and wild rice combine to create this versatile, whole grain, gluten-free blend. Ancient grain sorghum finally gets its moment in the spotlight in this blend that serves as easily in a breakfast porridge as it does a hearty soup or pilaf.
Pack size: 6/2 lb sleeves
(12 lbs. per case)
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- GFGluten Free
- HIHeirloom Ingredients
- KKosher
- NGNon GMO
Cook time
More than 25 minutes
Chef note
Adding sodium to cooking process can prevent the sorghum from fully hydrating/cooking in the suggested time. We recommend adding salt after grains become tender.
Nutrient dense
100% whole grain blend
Environmentally friendly
Sorghum is lauded as one of the most environmentally friendly crops, both for its drought tolerance and its efficiency in converting solar energy
PREPARATION AND COOKING INSTRUCTIONS
Stovetop: Bring 2 ¼ qts. water or stock to a boil. Stir in 2 lbs. Naked, Wild & Free, reduce heat and simmer covered for 50-55 mins or until desired texture.
Steamer: In a full hotel pan, combine 1½ qts. hot water or stock with 2 lbs. Naked, Wild & Free. Steam uncovered for 45-50 mins or until desired texture.
Combi Oven: In a full hotel pan, combine 2 qts. hot water or stock with 2 lbs. Naked, Wild & Free. Cover and cook for 45-50 mins. at 350° F or until desired texture.
Convection Oven: In a full hotel pan, combine 2 qts. hot water or stock with 2 lbs. Naked, Wild & Free. Cover and cook for 45-50 mins. at 350° F or until desired texture.
YIELD: 28 half-cup servings
Ingredients
Gluten-free whole oats, white sorghum, red sorghum, wild rice
NUTRITION PANEL
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Ancient grain
Lauded as “the new quinoa”, sorghum is an ancient grain that has been cultivated for thousands of years. A good source of iron, sorghum is also naturally gluten-free. Red sorghum in particular is highly prized for its antioxidant properties.
Cooking tip
Naked, Wild & Free showcases well in both hot and cold applications. When served chilled, we recommend adding an extra ½ cup liquid and cooking for an extra 2 to 3 minutes. After cooking, let stand covered for an extra 5 to 10 minutes before chilling. Slightly overcooking the grains will help counteract the hardening that occurs when they are combined with an acidic dressing or ingredient such as vinegar or citrus.
