And make a crunchy snack in the process.
Okay, so that all sounds good, but could popped sorghum and other grains actually be as delicious as popcorn? Were they really as easy to make as I'd heard? I hit the Whole Foods bulk section and got to work.
The principle of popped grains is the same as stovetop popcorn: you throw them into a very hot pan, let them pop a bit, and take them off the heat. If you trawl the internet for "how to pop sorghum," you'll find variations on this theme.
This was not my experience. My quinoa didn't pop at all. I did it all the ways: covered pan, uncovered pan. Oil, no oil. All it did was burn. I threw it out.the pan wasn't sufficiently hot. After I'd thrown out all of that quinoa, I tossed the next thing, barley, into the by-this-point-well-heated pan and wouldn't you know: it popped. Well, not exactly popped, like popcorn. It was more like it kind of puffed up a little bit, like rice cereal.
I had the same experience with each grain that followed: wheat, millet, amaranth. Each came out a little differently: amaranth popped minutely, barely perceptibly, though you could see it move and it smelled toasty; sweet brown rice puffed up more dramatically, with a cracked look similar to puffed-rice cereal.I used a four-quart saucepan, nothing fancy—over a high flame.
I found that covering the pot wasn't necessary. Just watch and listen: the action is a little less dramatic than with popcorn, but the stuff I tried all made little popping noises, and puffed up just a little bit. This all takes about one or two minutes. When the popping dies down, remove the pan from the heat.
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