Freekeh Garbanzo Pilaf Recipes

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, CHICKPEA AND HERB SALAD

Steps:

• Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
• Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
• In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.

CHICKEN WITH KALE AND FREEKEH-LENTIL PILAF

Steps:

• For vinaigrette:
• Stir cumin in a small dry skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Purée. Season with salt.
• For pilaf and chicken:
• Heat 2 tablespoons oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 tablespoon oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.
• Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bowl.
• Melt butter with 1 tablespoon oil in same skillet over medium-low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, 1-2 minutes per batch. Transfer to a large bowl. Season lightly with salt. Cover to keep warm.
• Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.
• Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.