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Freekeh Pilaf with Dried California Figs and Walnuts
Don’t freak out over dinner, hang onto this freekeh recipe. Add freekeh (roasted green wheat) to your pantry. Then try it in freekeh pilaf with dried figs.
Servings: 6 servings
Calories: 330kcal
Ingredients
- 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 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
Instructions
- 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.
Notes
Recipe courtesy of Joanne Weir.
Nutrition
Calories: 330kcal | Carbohydrates: 33g | Protein: 11g | Fat: 20g | Saturated Fat: 2g | Sodium: 279mg | Potassium: 157mg | Fiber: 6g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 15.3mg | Calcium: 44mg | Iron: 1.6mg