Freekeh Pilaf Recipes

Steps:

• Freekeh must be soaked for 30 minutes prior to cooking.
• For the Garbanzos:.
• Drain the garbanzos of their soaking liquid.
• Place in a medium sized pot and cover with about 3 cups fresh water.
• Add bay leaf, garlic, thyme and peppercorns. You can place them in a bouquet garni bag if you choose.
• Bring the water up to a boil. Simmer until the garbanzos are cooked through.
• Drain, remove the aromatics, and set aside.
• To Prepare the Pilaf:.
• Heat up the olive oil in a medium sized pot.
• Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent.
• Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two.
• Drain the freekeh of its soaking liquid and add it to the pot. Stir everything together so that the freekeh is well integrated, and cook for about 2 minutes, stirring gently.
• Pour in the broth and bring to a simmer.
• Cover the pot and let cook for 30 minutes.
• Add the garbanzos and continue to cook for another 5-10 minutes, or until the liquid has been absorbed and the wheat is cooked through.
• NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.
• Make the short sauce by blending the remaining ingredients (starting with the cilantro) together until coarsely chopped, as you do not want a smooth puree.
• Spoon a bit of the sauce into the pot and stir to combine.
• Serve while warm.

Steps:

• Finely slice the leeks, keeping all the dark green tops. Put in a colander and rinse well under running water, then set aside to drain.
• Put a large heavy-based pan on the hob over a moderate heat, pour in 2 tbsp of the oil and tip in the leeks. Stir well and cover with a lid. Cook the leeks for 10-15 mins, stirring occasionally, until they are very soft.
• While the leeks cook, soak the freekeh in a bowl for 5 mins in plenty of cold water. Tip it into a sieve and rinse under running cold water, then drain well.
• Add the freekeh to the leeks along with the wine, stock and thyme and bring to a simmer. Cook the freekeh over a low heat, stirring from time to time, for 20-25 mins. Switch off the heat and let the contents of the pan stand while you prepare the feta and pine nuts.
• Heat the remaining tbsp oil in a frying pan until hot, add the garlic and pine nuts, and cook until both the nuts and the garlic are lightly browned. Crumble the feta and toss this along with the garlic-nut mix, the mint and lemon juice and zest into the freekeh. Taste and correct the seasoning, then serve at room temperature.

Steps:

• For vinaigrette:
• Stir cumin in a small dry skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Purée. Season with salt.
• For pilaf and chicken:
• Heat 2 tablespoons oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 tablespoon oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.
• Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bowl.
• Melt butter with 1 tablespoon oil in same skillet over medium-low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, 1-2 minutes per batch. Transfer to a large bowl. Season lightly with salt. Cover to keep warm.
• Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.
• Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.