Okay, foodies, it’s time to get freekeh. This year’s hottest whole grain, freekeh, is a Middle Eastern staple boasting a pleasant smoky flavor and a nutty, chewy texture. A nutritional powerhouse, freekeh contains more protein and fiber than both quinoa and brown rice. That’s not all—it also has less calories and fat, making it great addition to anyone’s diet. Need another reason to love freekeh? This roasted, young, green wheat cooks in just 25 minutes—much quicker than many other whole grains. That’s fast food we can get behind! Give this special grain a try with this easy, one-pot pilaf. It features cracked freekeh, onions, sliced almonds and apricots. This super freekeh dish makes a great side with any meal.
Easy Freekeh Pilaf With Almonds & Apricots
1-½ cups cracked freekeh
½ cup chopped onion
¼ cup diced apricots, about 8
¼ cup sliced almonds
2 cloves garlic, minced
½ tsp. salt
¼ tsp. ground coriander
¼ tsp. ground cumin
4 cups vegetable stock
3 Tbsp. lemon juice
1 tsp. olive oil
- In a medium saucepan, sauté onion in olive oil for 3 minutes over medium heat. Add almonds and cook for an additional 3 minutes.
- Add freekeh and cook for 1-2 minutes until slightly toasted. Add spices, garlic and salt. Sauté for 1 minute until fragrant.
- Add vegetable stock and lemon juice and bring to a boil. Add apricots. Reduce heat to simmer and cook covered until all liquid has been absorbed 25-30 minutes, stirring frequently.
- Add additional salt if desired.