Winter Grain Polenta



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



  1. 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.
  2. 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.
  3. 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.

Freekeh, Buckwheat, Quinoa

Andy Broder - KitchenThink

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