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.
- 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
- 100g Greek yoghurt
- 1½ tsp lemon juice
- ½ garlic clove, crushed
- Soak the Freekeh in cold water for 5 minutes.
- Soften the onions in a large pot with the oil and butter for about 15 minutes until they are soft and golden.
- Add the drained freekeh, spices, salt, pepper and stock to the pot and bring to a simmer.
- Simmer for about 15 minutes and then set it aside covered for about 5 minutes
- Uncover for another 5 minutes to allow it to cool a bit.
- Mix the yoghurt, lemon, garlic and salt as a side dressing
- Stir in the herbs to the pilaf
- Serve with the pine nuts sprinkled over and a drizzle of olive oil, with the yoghurt dressing on the side.