25 minutes
A smoky and nutty freekeh pilaf that's perfect as a hearty side dish or a base for a delicious grain bowl.
Freekeh
cups
teaspoons
Bay Leaf, optional
each
Dried Chile, optional
each
Olive Oil, optional
drizzle
1. Place Freekeh in Saucepan
Place the freekeh in a saucepan. Pour in enough water to cover the freekeh by about 2 inches. Bring the water to a boil over high heat.
2. Add Salt and Optional Ingredients
Once boiling, add a teaspoon of kosher salt to the water. Optionally, add a bay leaf and a dried chile for extra flavor.
3. Simmer Freekeh
Cover the saucepan with a lid and reduce the heat to a slow simmer. Start checking the freekeh for doneness around the 20-minute mark.
4. Drain and Serve
When the freekeh reaches the desired texture, drain it in a sieve to remove any excess water. Optionally, toss with a drizzle of olive oil.
Add cooked chickpeas, lentils, or diced grilled chicken to the pilaf to transform it into a protein-rich meal. Adjust the seasoning accordingly, and consider adding a dollop of yogurt on top for creaminess.
Cool the cooked freekeh and toss it with chopped cucumbers, tomatoes, feta cheese, and a drizzle of olive oil. Serve it cold as a refreshing salad, perfect for summer picnics.
While freekeh has a unique smoky flavor, you can substitute with quinoa, bulgur, or farro for a different texture and taste. Quinoa will add a complete protein source, bulgur will give a lighter texture, and farro will provide a chewier bite.
Brown some ground lamb with the onions and garlic, and then proceed with the recipe. The lamb will infuse the freekeh with a rich flavor, complemented by the smoky spices.
Swap out the nuts you typically use for alternatives such as pistachios, pecans, or macadamia nuts. Each type of nut brings its own flavor and texture, which can transform the dish subtly.
Choose organic freekeh and high-quality nuts like freshly shelled walnuts or almonds for better texture and flavor.
Simmer the freekeh until al dente and let it rest to finish cooking off the heat.
Enhance flavors by toasting the freekeh and nuts before adding them to the pilaf.
Build layers of flavor by seasoning with salt and pepper incrementally throughout cooking.
Allow the pilaf to sit after cooking for the grains to set and flavors to meld.
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