Freekeh Pilaf

Freekeh is a whole or cracked dried green wheat. It is typically Palestinian/Eastern Med.  It makes a light alternative to Risotto and works well as a side to some vegetable dishes or some grilled meats. I find it’s “lighter” than risotto and makes a good summer alternative.

Ingredients

  • 2 medium onions, thinly sliced
  • 25g butter
  • 1 tbsp olive oil, plus extra to finish
  • 150g freekeh (or bulgar wheat)
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • 270ml good-quality vegetable stock
  • 10g parsley, finely chopped, plus extra to garnish
  • 10g mint, finely chopped
  • 10g coriander, finely chopped
  • 2 tbsp pine nuts, toasted
  • Salt and pepper

Side

  • 100g Greek yoghurt
  • 1½ tsp lemon juice
  • ½ garlic clove, crushed
  • salt

Method

  1. Soak the Freekeh in cold water for 5 minutes.
  2. Soften the onions in a large pot with the oil and butter for about 15 minutes until they are soft and golden.
  3. Add the drained freekeh, spices, salt, pepper and stock to the pot and bring to a simmer.
  4. Simmer for about 15 minutes and then set it aside covered for about 5 minutes
  5. Uncover for another 5 minutes to allow it to cool a bit.
  6. Mix the yoghurt, lemon, garlic and salt as a side dressing
  7. Stir in the herbs to the pilaf
  8. Serve with the pine nuts sprinkled over and a drizzle of olive oil, with the yoghurt dressing on the side.

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