RECIPES
Herbed Freekeh and Butternut Squash Pilaf
by Livestrong_Recipes | Feb 7, 2019
Photo Credit: Jackie Newgent, RDN.
- PREP
- 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.
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.
3
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.)
4
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.
5
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.
6
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.)
