Eosinophilic Esophagitis Friendly Smoky Paprika Sorghum & Kale Pilaf
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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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