Freekeh is green wheat that's been roasted. It has a pleasant al dente sort of chew, and smoky flavor. The buckwheat in the dish cooks until it's soft and a bit creamy. The quinoa adds some eye appeal as well as a texture that's somewhere between that of the freekeh and the buckwheat. This dish plus a salad makes a nice vegetarian winter meal, but I like it best as a side dish (or by itself as lunch on a chilly day).
Yield 8 Servings
- In a small stockpot bring the stock to a boil over high heat. When the stock boils add the butter, freekeh, buckwheat, kebsa, and smoked paprika. Stir to combine. When the mixture comes to a boil reduce heat to low and cook, stirring occasionally until the freekeh has softened significantly. It should be soft enough to chew with a slight effort, and it should no longer be crunchy.
- Add the quinoa, and a cup of water. Stir to combine and cook until the freekeh is al dente (has a pleasant chewy quality). Add a little more water during cooking, as necessary. The final dish should have the consistency of stiff mashed potatoes.
- Season to taste with salt and pepper, and stir in the apricots. Transfer to a serving bowl and top with the toasted pumpkin seeds.
Read the post: Do You Wanna Get Freekeh?
Kebsa is a Middle East spice blend. Cinnamon and sumac are the primary ingredients, and a 50-50 blend of the two can be substituted.
Andy Broder - KitchenThink