Anti Inflammatory Smoky Paprika Sorghum & Kale Pilaf
Whole-grain sorghum is the kind of ingredient that deserves way more attention than it gets — chewy, hearty, and deeply satisfying in a way that lighter grains just can't match. Here it gets cooked low and slow in chicken broth until perfectly tender, then tossed with wilted lacinato kale, chickpeas, and a spice blend of smoked paprika, cumin, and turmeric that makes the whole kitchen smell incredible. That trio of spices isn't just there for flavor — each one is a well-known player in the anti-inflammatory space, and together they give this pilaf a warm, earthy depth that feels anything but virtuous or boring. A finishing hit of lemon juice brightens everything up and keeps the dish from feeling heavy, even with all that substance going on. Extra-virgin olive oil does double duty here, building flavor in the sauté and then drizzled in at the end for a silky, cohesive finish. This recipe makes four servings, so it's genuinely practical for weeknight meal prep — it reheats beautifully and gets even better as the flavors settle. Scatter some fresh parsley on top if you have it, and you've got a bowl that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 1 cup whole-grain sorghum, rinsed
- 2 ½ cups low-sodium chicken broth
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp crushed red pepper flakes
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves roughly chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp lemon juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the rinsed sorghum and chicken broth in a large saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 50–55 minutes, until the sorghum is tender and chewy and most of the liquid has been absorbed. Drain any excess liquid through a fine-mesh strainer and set aside.
- 2
While the sorghum cooks, heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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