Eosinophilic Esophagitis Friendly Balsamic-Rosemary Sorghum Kale Pilaf
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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
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 3 tbsp pine nuts, dry-toasted
Can be omittedpine nuts
- 3 tbsp dried cranberries (unsweetened or lightly sweetened with fruit juice)
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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