Brazil Nut Free Pesto-Walnut Sorghum & Kale Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time55 min

4.6

(4)

Brazil Nut Free Pesto-Walnut Sorghum & Kale Pilaf

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Ingredients

4 servings

For the pilaf

1 cup whole-grain sorghum, rinsed
2 ½ cups low-sodium chicken broth
1 tbsp extra-virgin olive oil
½ tsp salt

For the pesto

2 cups fresh basil leaves, packed
¼ cup raw walnuts (for pesto)
¼ cup extra-virgin olive oil
2 cloves garlic
2 tbsp nutritional yeast
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For the kale

1 tbsp extra-virgin olive oil
4 cups tuscan kale (lacinato), stems removed, leaves roughly chopped
2 cloves garlic, thinly sliced
¼ tsp red pepper flakes (optional)
¼ tsp salt

For finishing

½ cup raw walnuts, roughly chopped
1 tsp lemon zest
salt and pepper, to taste

Instructions

1
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed sorghum and stir for 2 minutes, until the grains smell nutty and look lightly toasted.
2
Pour in the chicken broth and add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 45–50 minutes, until the sorghum is tender with a slight chew and most of the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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