Freekeh Pilaf Recipes

FREEKEH PILAF WITH MINT AND PINE NUTS

Steps:

• Place oil, onion, and one clove garlic into saucepan. Sauté on medium heat for about 10 minutes, stirring occasionally.
• Add Freekeh to pot, and then add the cinnamon, allspice, coriander, salt and pepper.
• Add chicken broth or water and bring to a boil.
• Cover, reduce heat to low. Let simmer for 20 minutes. (It will smell sooo yummy at this point!)
• Remove pan from heat and let sit for 5 minutes, covered. Then, remove lid and fluff with fork.
• Stir in herbs, mix well, and top with pine nuts! Wonderful alternative for rice pilaf!

LEEK & FREEKEH PILAF WITH FETA & TOASTED PINE NUTS

Steps:

• Finely slice the leeks, keeping all the dark green tops. Put in a colander and rinse well under running water, then set aside to drain.
• Put a large heavy-based pan on the hob over a moderate heat, pour in 2 tbsp of the oil and tip in the leeks. Stir well and cover with a lid. Cook the leeks for 10-15 mins, stirring occasionally, until they are very soft.
• While the leeks cook, soak the freekeh in a bowl for 5 mins in plenty of cold water. Tip it into a sieve and rinse under running cold water, then drain well.
• Add the freekeh to the leeks along with the wine, stock and thyme and bring to a simmer. Cook the freekeh over a low heat, stirring from time to time, for 20-25 mins. Switch off the heat and let the contents of the pan stand while you prepare the feta and pine nuts.
• Heat the remaining tbsp oil in a frying pan until hot, add the garlic and pine nuts, and cook until both the nuts and the garlic are lightly browned. Crumble the feta and toss this along with the garlic-nut mix, the mint and lemon juice and zest into the freekeh. Taste and correct the seasoning, then serve at room temperature.

FREEKEH GARBANZO PILAF

Steps:

• Freekeh must be soaked for 30 minutes prior to cooking.
• For the Garbanzos:.
• Drain the garbanzos of their soaking liquid.
• Place in a medium sized pot and cover with about 3 cups fresh water.
• Add bay leaf, garlic, thyme and peppercorns. You can place them in a bouquet garni bag if you choose.
• Bring the water up to a boil. Simmer until the garbanzos are cooked through.
• Drain, remove the aromatics, and set aside.
• To Prepare the Pilaf:.
• Heat up the olive oil in a medium sized pot.
• Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent.
• Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.
• Drain the freekeh of its soaking liquid and add it to the pot. Stir everything together so that the freekeh is well integrated, and cook for about 2 minutes, stirring gently.
• Pour in the broth and bring to a simmer.
• Cover the pot and let cook for 30 minutes.
• Add the garbanzos and continue to cook for another 5-10 minutes, or until the liquid has been absorbed and the wheat is cooked through.
• NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.
• Make the short sauce by blending the remaining ingredients (starting with the cilantro) together until coarsely chopped, as you do not want a smooth puree.
• Spoon a bit of the sauce into the pot and stir to combine.
• Serve while warm.

FREEKEH PILAF

Steps:

• sautee the onions with cardamom in oil and butter till turning colour. Add freekeh and sautee for two mins. Add the rest of the spices and sautee for another two mins. Add stock. Bring to a vigorous boil. cover the pot, turn down the heat to low and cook for 1hr or until freekeh is cooked through. can be served with chicken or lamb (in this case make the stock out of whatever meat you are using) plain yoghurt is alway welcome on the side.