Fructose Free 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
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tbsp extra virgin olive oil
- 1 tsp fresh rosemary, finely minced
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp black pepper
- ¼ tsp salt
For serving
- 3 tbsp pine nuts, dry-toasted
- 3 tbsp dried cranberries (unsweetened juice 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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