Freekeh is an ancient grain that is newly becoming more popular. It’s made from roasted green durum wheat and is often compared to quinoa due to its high protein content. This pilaf recipe highlights freekeh’s unique flavor and versatility. This recipe comes to us from Tawnie of Kroll’s Korner.
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1/2 white onion, finely chopped
2 cloves garlic, jarred or fresh
3 tsp. olive oil
1 cup Freekeh
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground coriander
salt and pepper to taste
2 cups vegetable broth or water
2 tablespoons pine nuts
1 handful of fresh mint, parsley and cilantro, chopped.
3/4 cup Greek yogurt, plain nonfat
1 1/2 tsp. lemon juice
Place oil, onion, and 1 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 vegetable broth or water and bring to a boil.
Cover, reduce heat to low. Let simmer for 20 minutes.
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!
Optional: Mix together 3/4 cup Greek yogurt, garlic, and lemon juice and top on pilaf. Very tasty!!