Anti Inflammatory Pomegranate-Mint Sorghum Pilaf with White Beans & Kale
This grain bowl is the kind of meal that makes eating well feel genuinely exciting rather than like a compromise. Whole-grain sorghum forms a chewy, satisfying base that gets tossed with white beans and wilted lacinato kale — three ingredients that together deliver serious fiber, plant protein, and a lineup of nutrients that support a low-inflammation lifestyle. The spice blend of turmeric, cumin, and cinnamon does double duty, adding warmth and depth while bringing some of the most well-researched anti-inflammatory compounds straight into your weeknight dinner. A bright lemon-honey dressing ties everything together, and the finishing touches — jewel-like pomegranate arils, torn fresh mint, and optional pumpkin seeds — make each bowl look as good as it tastes. Extra-virgin olive oil shows up throughout, which fits perfectly here since it's one of the most celebrated fats in an inflammation-conscious kitchen. The recipe serves four, so it's ideal for meal prep or a relaxed family dinner where everyone walks away genuinely full.
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Learn more →Ingredients
4 servings
For the sorghum
- 1 cup whole-grain sorghum, rinsed
- 2 ½ cups low-sodium chicken broth
- ¼ tsp salt
For the pilaf
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups lacinato kale, stems removed, leaves roughly chopped
For the dressing
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
For serving
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
Combine the rinsed sorghum, chicken broth, and 1/4 tsp salt in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the sorghum is tender and has absorbed most of the liquid, 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the sorghum cooks, whisk together the lemon juice, lemon zest, honey, remaining 2 tbsp olive oil, and 1/4 tsp salt in a small bowl until combined. Set aside.
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