Nov 25, 2020
8 oz/226.796 g freekeh
water
Extra virgin olive oil
1 medium red onion, chopped
2 celery sticks, chopped
2 medium Granny Smith apples, cored and chopped
2 garlic cloves, chopped
Kosher salt and black pepper
1 tsp sweet Spanish paprika
1 tsp ground allspice
½ tsp ground cinnamon
2 cups/ 473 ml low-sodium vegetable broth
2 cups/ 240 g dried cranberries (or another dried fruit)
3 scallions, trimmed and chopped (both white and green parts)
1 cup/ 25 g parsley leaves, washed, dried, stems removed
1 cup/ 125 g shelled walnut halves, chopped (optional)
Soak freekeh in water for 15 minutes. Rinse and drain. Set aside.
In a large and deep skillet like this one, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped red onions, celery, apples and garlic. Saute for about 3-4 minutes on medium heat, tossing regularly.
Add drained freekeh. Season with kosher salt and pepper. Add spices. Mix to combine.
Add broth and raise temperature. Bring to a boil and continue to cook on medium-high until broth has reduced, about 3 minutes. Turn heat to low, cover and simmer for 7 minutes or so.
Stir in dried cranberries. Cover again and let cook for another 7-10 minutes or until freekeh is fully cooked through (moisture should be fully absorbed.)
Remove from heat, and mix in scallions and fresh parsley.
Transfer to a serving platter and garnish with toasted walnuts.
Enjoy!!!
Servings : 8
Ready in : 25 Minutes
Course : Dinner, Lunch, Side Dish
Calories: 230 Kcal
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