Anti Inflammatory Za'atar-Tahini Sorghum Pilaf with White Beans & Kale
Whole-grain sorghum simmered in vegetable broth until tender and chewy is the kind of base that makes a bowl feel genuinely satisfying, and here it gets layered with white beans, wilted lacinato kale, and a spice-forward sauté of onion, garlic, za'atar, turmeric, and black pepper. That lineup reads like a greatest-hits list of ingredients celebrated for their role in a low-inflammation lifestyle — polyphenol-rich olive oil, fiber-packed legumes, dark leafy greens, and golden turmeric all showing up in one skillet. The tahini dressing — bright with fresh lemon juice and just thin enough to coat every grain — pulls the whole thing together with a nutty, creamy finish that feels indulgent without a drop of dairy or refined anything. Sorghum is a slower-cooking grain, so plan for about 45 to 55 minutes of simmer time, but the rest of the dish comes together quickly while it does its thing. Everything lands in the bowl at once: the pilaf, the dressing, and optional toasted sesame seeds and parsley that add crunch and freshness right at the end. This makes four servings, which means leftovers reheat beautifully for lunch the next day — just keep the dressing separate until you're ready to eat.
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup whole-grain sorghum, rinsed
- 3 cups low-sodium vegetable broth
- ½ tsp fine sea salt, plus more to taste
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ tsp za'atar
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups lacinato kale, stems removed, leaves roughly chopped
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp water, plus more to thin
- 1 tsp extra-virgin olive oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 2 tbsp toasted sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed sorghum, vegetable broth, and ½ tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45–55 minutes, until the sorghum is tender and chewy with no hard center and most of the liquid is absorbed. Drain any excess liquid and set aside.
- 2
While the sorghum cooks, make the tahini dressing: whisk together the tahini, lemon juice, 2 tbsp water, 1 tsp olive oil, and ¼ tsp salt in a small bowl until smooth and pourable. If the dressing is too thick to drizzle, whisk in additional water 1 tsp at a time until it reaches a thin, pourable consistency. Set aside.
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