This freekeh recipe for pilaf is savory and nutty and a perfect side dish for any main course. You may even find you prefer it to rice.
2 T olive oil
½ c chopped onion
1 clove garlic
1 diced jalapeno pepper
1 handful chopped walnuts
1 c freekeh
2 c chicken or vegetable broth
Salt and pepper to taste
1/2 t cumin
Cilantro to garnish
Raisins or apricots would also be good!
Saute the onion, garlic, and pepper in olive oil.
When they start to sweat stir in the walnuts. Brown them just a bit.
Stir in the freekeh. Let cook a minute. Stir in broth. Bring to a boil and then turn down to simmer. Cover.
Check after about 20 minutes. Freekeh should be done, but if you want it softer add a bit more liquid and cook a little longer.
Season with salt and pepper and garnish with cilantro.
Raisins or sliced dried apricots stirred in would taste great too. Think of this as any pilaf recipe because all you have to do is substitute the grain.
I served this with grilled fish seasoned with sumac. My husband wanted more.
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