Low FODMAP Za'atar-Tahini Sorghum and Kale Pilaf
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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