Vegetarian Za'atar-Tahini Sorghum Pilaf with White Beans & Kale
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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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