This grain could be an answer to drought-prone fields – if more Americans eat it

In the exhibit hall of a convention center in Lubbock, Texas, chef Chase Obenchain stands on a small black stage, demonstrating how to make a variation of Spanish rice. As attendees are served the dish for lunch, Obenchain adds the ingredients to a pan: garlic, onions, tomatoes – but not rice. Instead, this dish calls for sorghum. “Sorghum has a really, really beautiful way of just absorbing whatever cooking liquid that there is with it to be able to really showcase whatever other things it's being cooked with,” Obenchain said while he mixed the pearl-like sorghum grains with the vegetables....