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.
Freekeh Pilaf with Dried California Figs and Walnuts
- 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
- 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.
- Remove from the pan from the heat, place in a serving bowl and garnish with the fresh parsley and remaining walnuts.