Anti Inflammatory Za'atar-Tahini Sorghum and Kale Pilaf
Whole-grain sorghum is one of those underrated pantry heroes — chewy, satisfying, and packed with fiber and antioxidants that make it a natural fit for an eating style built around reducing inflammation. Here it gets tossed with wilted lacinato kale, golden-edged garlic, and a pinch of red pepper flakes, so every bite delivers both depth and a gentle kick. The tahini dressing — whisked together with fresh lemon juice and extra virgin olive oil — ties everything together with a rich, nutty creaminess that feels indulgent without leaning on anything processed or inflammatory. Za'atar and toasted sesame seeds finish the dish with an herby, slightly earthy crunch that makes the whole platter look as good as it tastes. Nearly every ingredient here — the olive oil, the dark leafy greens, the sesame, the lemon — pulls its weight from a nutritional standpoint, which is rare for a dish this genuinely craveable. It serves four and comes together with simple, straightforward steps, making it a realistic weeknight option even with the longer sorghum cook time. Squeeze a lemon wedge over the top right before eating and you'll wonder why this grain doesn't show up on more dinner tables.
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup whole-grain sorghum, rinsed
- 3 cups water
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves roughly chopped
- ¼ tsp red pepper flakes
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp water
- ¼ tsp salt
For finishing
- 2 tbsp za'atar
- 2 tbsp toasted sesame seeds
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed sorghum, 3 cups water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the sorghum is tender and chewy with no hard center, 50–55 minutes. Drain any remaining water and return the sorghum to the pan.
- 2
While the sorghum cooks, whisk together the tahini, lemon juice, 2 tbsp olive oil, 1 tbsp water, and 1/4 tsp salt in a small bowl until smooth and pourable. Set aside.
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