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Herbed Freekeh and Butternut Squash Pilaf

by Livestrong_Recipes  |  Nov 2, 2015

Herbed Freekeh and Butternut Squash Pilaf
  1. PREP
  2. 18 m
  • COOK
  • 20 m
  • TOTAL
  • 38 m

. Cracked freekeh takes just 20 minutes to cook. It’s also a nutritional winner -- richer in both protein and fiber than brown rice. Recipe and image courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 8

  • 1 1/3 cups Organic Cracked Freekeh
  • 4 cups cold water
  • 1/3 cup Red Onion
  • 2 1/2 tbsp olive oil
  • 1 tbsp Sage, Fresh
  • 1 3/4 tsp sea salt
  • 1 tsp ground black pepper
  • 4 cups Cubed Butternut Squash
  • 1 tbsp Apple Cider Vinegar
  • 2/3 cup Parsley, Raw Fresh
  • 2 tbsp Fresh Dill

DIRECTIONS

1 Preheat the oven to 450°F.
2 Add cracked freekeh and 4 cups cold water to a large saucepan and bring to a boil over high. Stir, cover, reduce heat to low, and simmer until the freekeh is tender, about 20 minutes. Remove from heat, let stand for 5 minutes, and drain any remaining liquid. (Note: Makes 4 cups cooked freekeh. Use 4 cups of other cooked whole grain, like brown rice, if prefer.)
3 Meanwhile, toss squash cubes, sage, and 1/2 teaspoon of the salt in a large bowl to fully coat. Arrange squash in a single layer on a large unbleached parchment paper-lined baking sheet and roast until cooked through, about 18 minutes.
4 Transfer the cooked, drained freekeh to a large bowl and immediately stir in the onion, the remaining 1 tablespoon olive oil, 1 1/4 teaspoons salt, and the pepper. Stir in the roasted butternut squash, vinegar, parsley, and dill. Adjust seasoning and serve warm. (Hint: This can also be served as a cool salad; splash with a little extra apple cider vinegar to serve, if desired.)