Ingredients
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1 cup cracked freekeh (or gluten-free buckwheat groats) cracked freekeh1 cup cracked freekeh (or gluten-free buckwheat groats)
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2 cups low-sodium vegetable broth vegetable broth2 cups low-sodium vegetable broth
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1/2 cup sun-dried tomatoes (not in oil), sliced sun-dried tomatoes1/2 cup sun-dried tomatoes (not in oil), sliced
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1/3 cup pitted Kalamata olives, quartered kalamata olives1/3 cup pitted Kalamata olives, quartered
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1 small red onion, finely diced red onion1 small red onion, finely diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1/2 tsp ground coriander ground coriander1/2 tsp ground coriander
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/4 tsp ground cinnamon ground cinnamon1/4 tsp ground cinnamon
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1/4 tsp black pepper black pepper1/4 tsp black pepper
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1/2 tsp sea salt (or to taste) sea salt1/2 tsp sea salt (or to taste)
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1/4 cup chopped fresh parsley fresh parsley1/4 cup chopped fresh parsley
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1/4 cup chopped fresh mint fresh mint1/4 cup chopped fresh mint
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1 preserved lemon, pulp removed, rind finely diced preserved lemon1 preserved lemon, pulp removed, rind finely diced
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Zest of 1 lemon lemonZest of 1 lemon
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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1 tbsp toasted sesame seeds toasted sesame seeds1 tbsp toasted sesame seeds
Directions
Prepare the freekeh pilaf base, infuse with Middle Eastern spices and umami-rich add-ins, and top with a vibrant herb gremolata for a fresh finish. For a gluten-free version, use buckwheat groats or quinoa instead of freekeh. To make ahead, store pilaf and gremolata separately and combine just before serving.
Steps
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1
Done
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Rinse the freekeh thoroughly under cold water. In a medium saucepan, combine freekeh and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until tender and liquid is absorbed. Fluff with a fork. |
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2
Done
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While the freekeh cooks, soak sun-dried tomatoes in warm water for 10 minutes to soften, then drain and slice. |
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3
Done
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In a large, dry skillet over medium heat, sauté red onion and garlic until fragrant (add a splash of broth if needed to prevent sticking). |
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4
Done
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Add cumin, coriander, smoked paprika, cinnamon, black pepper, and salt. Stir for 1 minute to toast spices. |
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5
Done
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Mix in sun-dried tomatoes and Kalamata olives. Sauté for another 2 minutes. |
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6
Done
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Fold in the cooked freekeh and combine well. Remove from heat. |
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7
Done
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In a small bowl, combine parsley, mint, preserved lemon rind, lemon zest, and lemon juice to make the gremolata. |
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8
Done
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Serve the pilaf warm or at room temperature, topped generously with the gremolata and a sprinkle of toasted sesame seeds. |
