Soaking the freekeh and cooking it with caramelized onions results in an almost risotto-like texture. Grill up your favorite vegetables in place of the zucchini, carrots and scallions, if you like--or skip the vegetables altogether and serve it as a simple whole-grain side. It's really that good on its own. Source: EatingWell Magazine, September/October 2018

Kamal Mouzawak
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Ingredients

Directions

  • Heat corn oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, and reducing the heat if necessary, until very golden brown and almost like a paste, 40 to 45 minutes.

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  • Meanwhile, place freekeh in a large bowl and cover with water by 2 inches. Soak, skimming any that floats to the top, for 40 minutes. Drain well.

  • Add the drained freekeh to the caramelized onions and cook, stirring occasionally, until the mixture is just starting to stick to the pan, 2 to 3 minutes. Add 3 cups water and 1 teaspoon salt. Bring to a simmer, scraping up any browned bits. Cook until the water has been absorbed, 20 to 25 minutes. Remove from heat, cover and let stand for 5 minutes.

  • Meanwhile, preheat grill to medium-high.

  • Toss zucchini, carrots and scallions with olive oil, pepper and the remaining 1/8 teaspoon salt. Grill the vegetables, turning once, until tender, about 3 minutes for the scallions, 6 to 8 minutes for the zucchini and 15 minutes for the carrots.

  • Transfer the freekeh to a serving dish. Serve topped with the vegetables.

Tips

Tip: Cracked Freekeh: Made from young green wheat that's been roasted and cracked, this whole grain has a toasty, nutty flavor. Use it up: Use it like you would rice for fried freekeh instead.

Nutrition Facts

249 calories; 9.9 g total fat; 1.3 g saturated fat; 354 mg sodium. 435 mg potassium; 35.3 g carbohydrates; 8.3 g fiber; 8 g sugar; 6.8 g protein; 3301 IU vitamin a iu; 24 mg vitamin c; 49 mcg folate; 68 mg calcium; 2 mg iron; 54 mg magnesium;