Put the uncooked (unpopped) grains in a small bowl and top with 1/4 teaspoon olive oil. Swirl and toss the grains with your fingertips to completely coat them in the oil. Transfer the grains to a clean, unused paper lunch bag and sprinkle the kosher salt into the bag as well. Roll the top 3-4 inches of the bag to securely close it and give the sorghum and salt a brief shake within the bag.

Lay the bag on its side (still rolled shut) on top of an upside down micriwave-safe dinner plate at the center of your microwave (the plate helps heat circulate around the entire bag). Set your microwave on high for 3 minutes and hit start. Don't go anywhere—wait and listen. After about 60-70 seconds you should hear intermittent popping. Pause the microwave at 90 seconds and give the bag a brief shake. Resume heating for another 30 seconds and pause and shake again. For the last 60 seconds, listen for the popping to slow and stop the microwave when there is more than 1-2 seconds between each pop. Most sorghum is perfectly popped in about 2.5 minutes (give or take 10 seconds). Err on the side of under-popped vs. burnt. When done, pour the contents of the bag into a bowl, let the un-popped grains fall to the bottom, separate, and enjoy the popped grains over salad, soup, or as a snack!