Valley Fig Growers

Freekeh Pilaf with Dried California Figs and Walnuts

Freekeh is a cracked green wheat, that's fire roasted. It's delicious, with a kind of nutty flavor. Since it's packed with protein and fiber, it really is a “super-food.” I like Village Harvest Organic Freekeh, which is grown right here in California! Look for it to start appearing in your local market.

Serves 6.


4 tablespoons extra virgin olive oil
2 shallots, chopped
1 1/2 cups freekeh
1 3/4 cups vegetable stock
2 teaspoon finely grated orange zest
1/3 cup freshly squeezed orange juice
1/2 teaspoon ground allspice
1/2 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, thinly sliced
Kosher salt and freshly ground black pepper
3/4 cup walnuts, toasted and chopped
1/2 cup flat leaf parsley, coarsely chopped as a garnish


  1. Warm the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 4 minutes. Add the freekeh and stir to coat the freekeh with oil. Add the stock and 1 cup water. Add the orange zest, orange juice, allspice, figs, 1 teaspoon salt and pepper. Bring to a boil and reduce to low. Add half of the walnuts, cover, and cook for 15 minutes.
  2. Remove from the pan from the heat, place in a serving bowl and garnish with the fresh parsley and remaining walnuts.

Recipe courtesy of Joanne Weir.

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