Freekeh Pilaf with Dried Figs and Walnuts

A Joanne Weir Recipe


  • 4 Tbsp. extra virgin olive oil
  • 2 shallots, chopped
  • 1 1/2 cups Village Harvest Freekeh
  • 1 3/4 cups vegetable stock
  • 2 tsp finely grated orange zest
  • 1/3 cup freshly squeezed orange juice
  • 1/2 tsp ground allspice
  • 1/2 cup dried figs, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 3/4 cup walnuts, toasted and chopped
  • 1/2 cup flat leaf parsley, coarsely chopped for garnish


Warm the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 4 minutes. Add the Village Harvest freekeh and stir to coat the freekeh with oil. Add the stock and 1 cup water. Add the orange zest, orange juice, allspice, figs, 1 teaspoon salt and pepper. Bring to a boil and reduce to low. Add half of the walnuts, cover, and cook for 15 minutes.

Remove from the pan from the heat, place in a serving bowl and garnish with the fresh parsley and remaining walnuts.

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