Freekeh Picadillo
Pamela Durkin
Freekeh is prepared similarly to rice and other grains. It is available in both cracked and whole forms. Cracked freekeh takes approximately 20 to 25 minutes to cook, while the whole grain takes 40 to 45 minutes. You can use freekeh just as you would any healthy whole grain. Its unique nutty flavour imparts an exotic cachet to even the most banal of recipes! The following recipe can be prepared as a side dish or stuffed inside peppers or squash for a vegan entree.
1/2 cup (125 mL) organic raisins
1 Tbsp (30 mL) extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1 red pepper, chopped
2 tsp (10 mL) cumin
3/4 tsp (4 mL) dried oregano
1/4 tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) dried chili flakes
1 1/2 cups (350 mL) cooked freekeh
1 1/2 cups (350 mL) low-sodium tomato sauce
2 Tbsp (30 mL) sliced green olives
2 Tbsp (30 mL) sliced almonds
Soak raisins in a small bowl with 1/2 cup (125 mL) boiling water for several minutes to plump.
Meanwhile, heat oil in skillet and add chopped onion, stirring until softened. Add garlic, red pepper, and spices. Sauté for 2 or 3 minutes. Add freekeh, tomato sauce, olives, and drained raisins with 2 Tbsp (30 mL) of the soaking water, and heat through until mix comes to a slow simmer.
Sprinkle with sliced almonds and serve.
Serves 4.
Each serving contains: 305 calories; 11 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 64 g total carbohydrates (17 g sugars, 6 g fibre); 62 mg sodium
from "Cook on the WIld Side", alive #365, March 2013
