LEEK & FREEKEH PILAF WITH FETA & TOASTED PINE NUTS
Freekeh, made from durum wheat, makes a refreshing replacement for rice in this vegetarian one-pot
Provided by Thane Prince
Categories Dinner, Lunch, Side dish, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Finely slice the leeks, keeping all the dark green tops. Put in a colander and rinse well under running water, then set aside to drain.
- Put a large heavy-based pan on the hob over a moderate heat, pour in 2 tbsp of the oil and tip in the leeks. Stir well and cover with a lid. Cook the leeks for 10-15 mins, stirring occasionally, until they are very soft.
- While the leeks cook, soak the freekeh in a bowl for 5 mins in plenty of cold water. Tip it into a sieve and rinse under running cold water, then drain well.
- Add the freekeh to the leeks along with the wine, stock and thyme and bring to a simmer. Cook the freekeh over a low heat, stirring from time to time, for 20-25 mins. Switch off the heat and let the contents of the pan stand while you prepare the feta and pine nuts.
- Heat the remaining tbsp oil in a frying pan until hot, add the garlic and pine nuts, and cook until both the nuts and the garlic are lightly browned. Crumble the feta and toss this along with the garlic-nut mix, the mint and lemon juice and zest into the freekeh. Taste and correct the seasoning, then serve at room temperature.
Nutrition Facts : Calories 834 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium
QUINOA PILAF WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 7
Steps:
- Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
- Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
- When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
FREEKEH GARBANZO PILAF
The following was cut and pasted from Kitchen Caravan (www.kitchencaravan.com): This is a very healthy vegetarian dish full of Mediterranean flavor. Freekeh is wheat that has been harvested while still very young, and thus is very high in protein, vitamins, and minerals. It has a slightly smoky flavor due to the way the wheat is processed after harvest, so it pairs well with mellow flavors, such as beans and chicken. This recipe calls for cooking the beans from scratch, but you can also use canned garbanzos for a faster version. (NOTE: I have not made this recipe as I am allergic to the carrots and cinnamon. If you have any substitution suggestions, please zmail me. Thank you!)
Provided by dogsandwoods
Categories Grains
Time 2h
Yield 3 c, 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 446.4, Fat 38, SaturatedFat 4.4, Sodium 26.6, Carbohydrate 22.6, Fiber 6.4, Sugar 4.5, Protein 8.2
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