Gelatin Free Pomegranate-Mint Sorghum Pilaf with White Beans & Kale

Total time1 hr 10 min

Prep time15 min

Cook time55 min

4.6

(23)

Gelatin Free Pomegranate-Mint Sorghum Pilaf with White Beans & Kale

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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
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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