Low FODMAP Balsamic-Rosemary Sorghum Kale Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time55 min

4.9

(30)

Low FODMAP Balsamic-Rosemary Sorghum Kale Pilaf

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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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 note
A serving of up to about 1 1/4 tablespoons of balsamic vinegar is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. 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
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. 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)
Ingredient note
A serving of up to about 1 2/3 tablespoons of dried cranberries is low in FODMAPs. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid dried cranberries, please tap it and change its rating to Red.

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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