Roasted Freekeh With Dried Figs and Walnuts
Description
Roasted freekeh is enlivened with orange zest, figs and toasted walnuts in this toothsome, satisfying dish – a unique twist on a traditional pilaf.
Ingredients
- 1/4 cup extra virgin olive oil
- 2 shallots, chopped
- 1 1/2 cups freekeh
- 1 3/4 cups vegetable stock
- 2 teaspoons orange zest, finely grated
- 1/3 cup orange juice, freshly squeezed
- 1 teaspoon allspice, ground
- 1/2 cup figs, dried, thinly sliced
- Kosher salt and black pepper, freshly ground
- 3/4 cup California walnuts, toasted, chopped
- 1/2 cup parsley, flat leaf, coarsely chopped as a garnish
PREPARATION
- 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, salt and pepper to taste. 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.
NUTRITION
- Calories: 430 cal
- Total Fat: 21 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 7 g
- Cholesterol: 5 mg
- Sodium: 890 mg
- Carbohydrates: 51 g
- Dietary Fiber: 8 g
- Protein: 12 g