If you checked out my last blog, I wrote about the Palestinian Harvest Box and how community supported agriculture can have many positive effects on the environment worldwide. In this blog I am going to focus on freekeh, one of the items from the farmer’s box many people are not aware of. Freekeh is a staple in the Palestinian diet for good reason.
Chock full of fiber, iron, and even protein, freekeh is a green wheat that is harvested young. This supergrain has more protein and twice as much fiber as quinoa! The grain is then roasted and rubbed to create a nutty and smoky flavor. While people might be intimated about cooking freekeh, the cooking method is incredibly easy. All you have to do is boil the freekeh in a broth, then reduce the heat and simmer for about 20 minutes just as you would for rice. The recipe below makes use of four items from the farmer’s box: za’atar, freekeh, almonds, and dates. This freekeh pilaf is all at once sweet, savory, nutty and crunchy, using the beautiful flavors of fall in one middle eastern bowl of goodness. I would love to hear your feedback in the comments below!
For the video tutorial on how to make it, click on the video below:
- Autumn Freekeh Pilaf (Directions in Video Above)
- Ingredients (serves 4)
- 1 cup FREEKEH
- 1 tbsp butter
- 2 tbsp olive oil divided
- ½ an onion, finely chopped
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- ½ small butternut squash, chopped into small cubes
- ¼ finely chopped herbs like mint, basil, or a combination of both
- ½ cup chopped or sliced almonds (salted and roasted)
- 3 dates, chopped into small cubes
- ⅓ c halloumi cheese, chopped into small cubes
- Dressing
- Juice of ½ lemon
- ¼ cup olive oil
- 1 tbsp za’atar
- 1 tbsp honey
