Roasted Freekeh With Dried Figs and Walnuts

By Joanne Weir
Total Time
35 Mins
Serves
6
Meal
Dinner

DESCRIPTION

Roasted freekeh is enlivened with orange zest, figs and toasted walnuts in this toothsome, satisfying dish – a unique twist on a traditional pilaf.

Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins
Calories
430
Total Fat
21
Trans Fat
0
Polyunsaturated Fat
7
Cholesterol
5
Sodium
890
Carbohydrates
51
Dietary Fiber
8
Protein
12

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

  1. Warm the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 4 minutes.
  2. 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.
  3. Add half of the walnuts, cover, and cook for 15 minutes.
  4. Remove from the pan from the heat, place in a serving bowl and garnish with the fresh parsley and remaining walnuts.