Spiced freekeh pilaf
This deliciously wholesome alternative to rice comes from Ottolenghi's Plenty (with a few changes - uncharacteristically the timing and measurements were a bit haywire). The dish starts with a pile of sliced onions, fried till golden and sweet, with some cinnamon and allspice. The freekeh - nutty, smoky, roasted whole green wheat - is added and cooked in vegetable stock, before we stir through masses of mint, coriander and parsley. We'll dish the pilaf up in tubs with separate containers for toasted flaked almonds and garlic-spiked yoghurt. Remove the tubs and reheat the pilaf in the microwave or in a baking dish, covered with foil at 180C for about 20 minutes. Scatter over the almonds, drizzle with the yoghurt dressing and serve with the Moroccan chicken, grilled lamb cutlets or as a vegetarian dish on its own. Vegetarian.
Onion, olive oil, freekeh, cinnamon, allspice, vegetable stock (Massel), flaked almonds, mint, coriander, parsley, yoghurt, garlic, lemon juice, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults