Freekeh recipe

two medium onions, thinly sliced
25g butter
one tbsp olive oil, plus further to finish
150g freekeh (or bulghar wheat)
one/four tsp ground cinnamon
1/4 tsp ground allspice
270ml excellent-top quality lowered vegetable stock
100g Greek yoghurt
one 1/2 tsp lemon juice
one/2 garlic clove, crushed
10g parsley, finely chopped, plus extra to garnish
10g mint, finely chopped
10g coriander, finely chopped
2 tbsp pine nuts, toasted and approximately broken
salt and black pepper

Nowadays, freekeh is produced and sold commercially, whole or cracked, we use it for generating pilaffs, in salads and for serving with lamb or chicken. It’s earthy flavour and slightly coarse texture go notably effectively with sweet spices. Read a lot more right here

Area the onions, butter and olive oil in a huge heavy-based pot and saut on medium heat, stirring sometimes, for 15–20 minutes. or right up until the onion is soft and brown.
Meanwhile, soak the freekeh in cold water for 5 minutes. Drain in a sieve and rinse effectively beneath cold operating water. Drain properly.
Add the freekeh and spices to the onions, followed by the stock and some salt and pepper. Stir effectively. Carry to the boil, then cover, lessen the heat to a bare minimal and depart to simmer for 15 minutes. Take away the pan from the heat and leave it covered for 5 minutes. Finally, get rid of the lid and depart to pilaf to awesome down a tiny, about another 5 minutes.
Whilst you wait, combine the yoghurt with the lemon juice, garlic and some salt.
Stir the herbs into the warm (not sizzling) pilaf. Taste and alter the seasoning. Spoon onto serving dishes and best each and every portion with a generous dollop of yoghurt. Sprinkle with pine nuts and parsley and finish with a trickle of olive oil.