Kitchen Vixen

Of all the freekeh dishes I’ve tried, Yotam Ottolenghi’s Freekeh Pilaf is my favourite. Simple, fast and generous. Play around with the herb and spice mix to suit the occasion. Add garlic and smoked paprika to create a Spanish-style freekeh served with lightly fried chorizo. Or use cumin and coriander topped with guacamole and sour cream to accompany hot Mexican beef strips. Although Ottolenghi uses allspice and cinnamon in the original recipe, I ultimately prefer the taste of cumin to allspice. Tailor it to your own taste.

Cracked grain freekeh pilaf

INGREDIENTS

2 medium onions, thinly sliced

25g butter

1 tbsp olive oil, plus extra to finish

1 cup cracked grain freekeh

1/4 tsp ground cinnamon

1/4 tsp ground allspice

500ml good-quality veg or chicken stock

100g Greek yoghurt

1 1/2 tsp lemon juice

1/2 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 roughly broken (or toasted almond slivers as a cheaper alternative)

salt and black pepper

Garnish with angel hair chili (pictured above) or pomegranate pips.

Place the onions, butter and olive oil in a large heavy-based pot and sauté on medium heat, stirring occasionally, for 15–20 minutes. or until the onion is soft and brown.

Add the freekeh and spices to the onions, followed by the stock and some salt and pepper. Stir well. Bring to the boil, then cover, reduce the heat to a minimum and leave to simmer for 15 minutes. Remove the pan from the heat and leave it covered for 5 minutes. Finally, remove the lid and leave the pilaf to cool down a little, about another 5 minutes.

While you wait, mix the yoghurt with the lemon juice, garlic and some salt.

Stir the herbs into the warm (not hot) pilaf. Taste and adjust the seasoning. Spoon onto serving dishes and top each portion with a generous dollop of yoghurt. Sprinkle with pine nuts and parsley and finish with a trickle of olive oil.

Enjoy as a light meal or serve with sliced, spicy chicken, a roast or braai.

Tune into The Expresso Show, Monday 9 January,  from 7.30 – 8.30am. I will be talking to Zola Nene about Greenwheat Freekeh and will make this delicious pilaf and more. 

Traditionally made with bulgur wheat, tabbouleh with fibre-rich freekeh is a nourishing, PH balanced blessing in a bowl. Packed with parsley and lemon juice, your sluggish post silly season digestive system will rejuvenate with every bite.

Pictured here with frilly lettuce from the garden.

INGREDIENTS

• 1 cup cooked wholegrain freekeh
• 1 garlic clove, minced (optional)
• Juice of 2 large lemons, to taste
• 3 cups very finely chopped fresh flat-leaf parsley (from 3 large bunches)
• ½ cup chopped fresh mint
• 1 punnet small roma tomatoes
• 1 bunch salad onions, finely chopped
• Salt, preferably kosher salt, to taste
• ½ cup extra virgin olive oil
• 1 cos lettuce, leaves separated, washed and dried

PREPARATION

Cook the freekeh according to the packet instructions, drain and allow to cool. In a large bowl, blend the minced garlic, lemon juice, parsley, mint, salad onions, tomatoes and salt. Mix the freekeh through and allow to rest for the freekeh to absorb the dressing. Add the olive oil, toss together, taste and adjust seasonings. Serve with cos lettuce leaves.

Enjoy as a refreshing salad on its own or to provide zingy yin to your roast yang.

Tune into The Expresso Show, Monday 9 January,  from 7.30 – 8.30am. I will be talking to Zola Nene about Greenwheat Freekeh and will make this delicious salad and more.