Anti Inflammatory Pesto-Walnut Sorghum Pilaf with White Beans & Kale
Whole-grain sorghum is one of those underrated pantry staples that deserves a serious moment in the spotlight, and this hearty pilaf gives it exactly that. The chewy, nutty grains simmer low and slow in vegetable broth with golden turmeric and fragrant garlic, building a deeply savory base before the white beans and wilted Tuscan kale are folded in. What really ties everything together is the walnut pesto — bright with fresh basil and lemon juice, blended just enough to keep a little rustic texture — stirred through at the end so every grain gets coated in that herby, rich sauce. Walnuts and extra-virgin olive oil both bring healthy fats that support an anti-inflammatory approach to eating, while turmeric adds its signature warm color and well-documented properties without overpowering the dish. Cannellini beans quietly do the heavy lifting on plant-based protein and fiber, making this a genuinely filling bowl that doesn't rely on anything processed or hard to find. The whole thing comes together in one pot, serves four, and finishes with a squeeze of lemon and a pinch of red pepper flakes for a little brightness and heat. It's the kind of weeknight dinner that feels like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup whole-grain sorghum, rinsed
- 2 ½ cups low-sodium vegetable broth
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ tsp ground turmeric
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups tuscan kale (lacinato), stems removed, leaves roughly chopped
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup raw walnuts
- 2 cloves garlic
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- 2–3 tbsp water, as needed to thin
For serving
- lemon wedges, for serving (optional)
- red pepper flakes, for serving (optional)
Instructions
- 1
Make the walnut pesto: combine the basil, raw walnuts, 2 garlic cloves, lemon juice, and 1/4 tsp salt in a food processor. Pulse 8–10 times until coarsely chopped. With the machine running, drizzle in the 1/4 cup olive oil and process until the pesto is mostly smooth with a little texture, about 30 seconds. Add water 1 tbsp at a time until the pesto is loose enough to stir easily into grains. Taste and adjust salt. Set aside.
- 2
Heat 2 tbsp olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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