Anti Inflammatory Balsamic-Rosemary Sorghum Kale Pilaf
Whole-grain sorghum is one of those underrated pantry staples that absolutely shines when you give it the right treatment — chewy, satisfying, and genuinely hearty in a way that refined grains just can't match. Here it gets tossed with wilted lacinato kale sautéed in olive oil with garlic and a pinch of red pepper flakes, building a savory, deeply nourishing base. The real magic is the balsamic-rosemary dressing whisked together with a touch of honey and black pepper — it ties everything together with a tangy-sweet finish that makes this feel far more special than a weeknight grain bowl has any right to. Dry-toasted pine nuts and a scatter of unsweetened dried cranberries on top add crunch and little bursts of brightness in every bite. Every single ingredient here — the olive oil, the dark leafy greens, the whole grain, the fresh rosemary — is the kind of thing nutritionists point to when talking about foods that actively support a less inflammatory lifestyle, so nothing feels like a compromise. This recipe makes four servings and comes together with simple, straightforward steps, making it just as practical as it is good for you.
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Learn more →Ingredients
4 servings
For the sorghum
- 1 cup whole-grain sorghum, rinsed
- 3 cups water
- ½ tsp salt
For the pilaf
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves roughly chopped
- ¼ tsp red pepper flakes
For the dressing
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp fresh rosemary, finely minced
- 1 tsp honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.8 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 3 tbsp pine nuts, dry-toasted
- 3 tbsp dried cranberries (unsweetened or lightly sweetened with fruit juice)
Can be omitteddried cranberries
Instructions
- 1
Combine the rinsed sorghum, 3 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45–55 minutes, until the grains are tender and chewy with no hard center. Drain any excess water and set aside.
- 2
While the sorghum cooks, whisk together the balsamic vinegar, 1 tbsp olive oil, minced rosemary, honey, black pepper, and 1/4 tsp salt in a small bowl until combined. Set the dressing aside.
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