• Sorghum pilaf with roasted Brussels sprouts, cranberries and grapes. (Masha Davydova)Source: Masha Davydova

Up until recently, I had only heard of sorghum flour as a great gluten-free option for baked goods. Then a bag of whole sorghum grains caught my eye in one of the aisles of our health food store, and I had to try it out. Sorghum is a nutritious grain native to Africa. It has a pleasantly chewy texture and neutral flavour, which combines very well with roasted, juicy cranberries and grapes, Brussels sprouts, nuts and aromatic herbs. If you are looking for a flavourful veggie dish to complete your dinner table, this one is a winner.






Skill level

Average: 4 (6 votes)


  • 1 cup whole sorghum grains, soaked in water overnight (see Note)
  • 450 g Brussels sprouts, ends trimmed and cut in half

  • 3 cups grapes

  • 220 g fresh or frozen cranberries

  • large handful walnuts

  • 3 tbsp melted coconut or olive oil

  • 2 tbsp balsamic vinegar

  • 2 tsp each chopped thyme, sage and rosemary

  • sea salt and freshly ground black pepper to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time overnight

Preheat the oven to 230ºC.

Drain and rinse the sorghum. Place it into a large saucepan with 3 cups of filtered water and bring to a boil over medium to high heat. Lower heat to a simmer, add a pinch of salt and cook for 50-60 minutes or until soft (the sorghum will still be slightly chewy, but cooked). 

Meanwhile, combine the rest of ingredients in a large mixing bowl and toss to coat. Spread on a rimmed baking tray and bake for 15-20 minutes, until Brussels sprouts feel soft when pricked with a fork, but not mushy. Gently stir and turn the tray halfway through the baking.

Spoon the cooked sorghum into a large mixing bowl and add the roasted Brussels sprouts with fruits, nuts, herbs and their caramelised juices. Stir gently to combine. Taste for salt and pepper. Serve immediately or keep refrigerated in an airtight container and serve cold or at room temperature.



• Feel welcome to use a different grain instead of sorghum, such as rice, barley, millet, or farro.(This will of course impact on whether there is gluten in this recipe or not.)


Recipe from Golubka Kitchen by Anya Kassoff, with photographs by Masha Davydova.