- 4
Ingredients
- 1 medium onion, thinly sliced
- 5 teaspoons (25g) butter
- 1 tbsp olive oil, plus extra to finish
- 150 g freekeh (or bulghar wheat)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 270 ml good-quality reduced vegetable or chicken stock
- 1/2 cup Greek yoghurt
- 1 1/2 tsp lemon juice
- 1/2 garlic clove, crushed
- 10 g parsley, finely chopped, plus extra to garnish
- 10 g mint, finely chopped (for me only)
- 10 g coriander, finely chopped
- 2 tbsp pine nuts, toasted and roughly broken
- salt and black pepper
- lemon wedges to serve (Optional)
Preparation
Step 1
Place the onions, butter and olive oil in a large heavy-based pot and sauté on medium heat, stirring occasionally, for 15–20 minutes. or until the onion is soft and brown.
Meanwhile, soak the freekeh in cold water for 5 minutes. Drain in a sieve and rinse well under cold running water. Drain well.
Add the freekeh and spices to the onions, followed by the stock and some salt and pepper. Stir well. Bring to the boil, then cover, reduce the heat to a bare minimum and leave to simmer for 15 minutes. Remove the pan from the heat and leave it covered for 5 minutes. Finally, remove the lid and leave to pilaf to cool down a little, about another 5 minutes.
While you wait, mix the yoghurt with the lemon juice, garlic and some salt.
Stir the herbs into the warm (not hot) pilaf. Taste and adjust the seasoning.
Spoon onto serving dishes and top each portion with a generous dollop of yoghurt. Sprinkle with pine nuts and parsley and finish with a trickle of olive oil.
Nutrition Facts - 4 Servings
Calories 276.9
Total Fat 13.2 g
Saturated Fat 4.2 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.3 g
Cholesterol 15.0 mg
Sodium 164.9 mg
Potassium 327.4 mg
Total Carbohydrate 31.2 g
Dietary Fiber 7.1 g
Sugars 1.2 g
Protein 8.5 g