Freekeh Cabbage Pilaf

Freekeh Friday returns! While my love for using freekeh in salads and soups know no bounds, I wanted to be sure to share this pilaf-style dish. It’s quick and wonderfully versatile. Make it once this way, then consider a launch pad for your own creativity!

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Feekeh and Cabbage Pilaf

 

 

Freekeh Vegetable Pilaf

This take on pilaf is pretty straight ahead, and mildly French influenced. Consider it a starting point. You really can adapt to any cuisine you wish: we happen to love a version where we omit the herbes de Provence, and sub caraway seeds instead. Then we swap out the parsley and add some minced fresh dill and chives instead. The sky is the limit!

1 tablespoon olive oil

1/2 cup chopped onion

1/3 cup chopped red bell pepper

2 cups chopped cabbage

1/3 cup grated carrots

1/2 teaspoon dried herbes de Provence

2 cups cooked freekeh

Juice from 1/2 lemon

1 tablespoon minced fresh parsley

Salt and pepper

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and cabbage. Cook, stirring occasionally, for 4 minutes, until soft. Add the carrots, herbes de Provence, and freekeh. Cook, stirring, until heated throughout. Stir in the lemon juice, parsley, and season to taste with salt and pepper. Serve hot.

Yield: 2 to 4 servings

 

 

 

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