Freekeh Pilaf

🛒 Ingredients

• Freekeh 180 g · 594 kcal
• Vegetable broth 500 g · 20 kcal
• Yellow onion 150 g · 60 kcal
• Olive oil 28 g · 248 kcal
• Pine nuts 14 g · 94 kcal
• Slivered almonds 14 g · 80 kcal
• Ground cinnamon 2 g · 0 kcal
• Ground cumin 2 g · 0 kcal
• Fresh parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Rinse the freekeh thoroughly under cold water, then drain well. Toast the pine nuts and slivered almonds in a dry pan over medium heat until fragrant and lightly golden, then set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the rinsed freekeh, ground cinnamon, and ground cumin to the saucepan. Stir well to coat the freekeh with the oil and spices, and sauté for another 2-3 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the saucepan tightly, and simmer for 20-25 minutes, or until the freekeh is tender and the liquid has been absorbed.
5. Remove from heat and let it rest, covered, for 5 minutes. Fluff the freekeh with a fork, then stir in the toasted pine nuts, slivered almonds, and chopped fresh parsley. Serve warm.