Freekeh Pilaf with Cranberries and Almonds

Freekeh Pilaf with Cranberries and Almonds

Nutty cracked wheat simmers until chewy, then gets tossed with tart cranberries and toasted almonds.

Total 55 min Makes 6 servings Calories 285/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This pilaf highlights freekeh's smoky, nutty character, simmered in broth until tender but still chewy. Toasted almonds add crunch while dried cranberries bring a tart sweetness that balances the earthy grain. Serve it alongside roasted chicken or lamb, or as a hearty vegetarian base for a grain bowl.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups cracked freekeh, rinsed
  • 3 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup dried cranberries
  • 2/3 cup sliced almonds, toasted
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent.

  2. Add the garlic and cook, stirring, until fragrant.

  3. Add the rinsed freekeh to the pan and stir to coat the grains in oil, toasting lightly for a minute or two.

  4. Pour in the vegetable broth and stir in the cinnamon, allspice, salt, and pepper. Bring to a boil.

  5. Reduce heat to low, cover, and simmer until the freekeh is tender but still chewy and most of the liquid is absorbed.

  6. Remove the pan from heat and let it stand, covered, to finish steaming.

  7. Fluff the freekeh with a fork, then fold in the dried cranberries, toasted almonds, parsley, and lemon juice.

  8. Taste and adjust salt and pepper as needed, then transfer to a serving bowl and serve warm or at room temperature.

Rate this recipe

★ 4.1 (1)

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    Freekeh Pilaf with Cranberries and Almonds

    This pilaf highlights freekeh's smoky, nutty character, simmered in broth until tender but still chewy. Toasted almonds add crunch while dried cranberries bring a tart sweetness that balances the earthy grain. Serve it alongside roasted chicken or lamb, or as a hearty vegetarian base for a grain bowl.

    55 min 6 servings 285 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 1/2 cups cracked freekeh, rinsed
    • 3 cups vegetable broth
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2/3 cup dried cranberries
    • 2/3 cup sliced almonds, toasted
    • 1/4 cup fresh parsley, chopped
    • 1 tablespoon lemon juice

    Method

    1. 1

      Heat olive oil in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent.

    2. 2

      Add the garlic and cook, stirring, until fragrant.

    3. 3

      Add the rinsed freekeh to the pan and stir to coat the grains in oil, toasting lightly for a minute or two.

    4. 4

      Pour in the vegetable broth and stir in the cinnamon, allspice, salt, and pepper. Bring to a boil.

    5. 5

      Reduce heat to low, cover, and simmer until the freekeh is tender but still chewy and most of the liquid is absorbed.

    6. 6

      Remove the pan from heat and let it stand, covered, to finish steaming.

    7. 7

      Fluff the freekeh with a fork, then fold in the dried cranberries, toasted almonds, parsley, and lemon juice.

    8. 8

      Taste and adjust salt and pepper as needed, then transfer to a serving bowl and serve warm or at room temperature.