Freekeh Pilaf with Dried Figs and Walnuts
A Joanne Weir Recipe
INGREDIENTS
- 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
INSTRUCTIONS
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.
