I had a little of the carrot and lentil salad I made a couple of weeks ago leftover that I froze and the cookbook suggested serving it with the freekeh pilaf. They both worked really well together, this was my first try of freekeh and I really enjoyed it, so there's another grain I can add to my arsenal!
Freekeh Pilaf (from Plenty - Ottolenghi)
2 medium onions, thinly sliced
1 tbsp oil
1/4 tsp ground cinnamon
1/4 tsp ground allspice
270ml vegetable stock
100g Greek yoghurt
1 1/2 tsp lemon juice
1/2 garlic clove, crushed
10g parsley, finely chopped
10g mint, finely chopped
10g coriander, finely chopped
2 tbsp pine nuts, toasted and roughly broken
salt and pepper
Bring a pan of water to the boil and cook the freekeh according to packet instructions. Drain and run under the cold tap.
Meanwhile, place the onions, butter and oil in a large pan and sauté at a medium heat, stirring occasionally, for 10-15 mins, or until soft and golden.
Add the freekeh and spices to the onions, and some salt and pepper. Stir well. Remove the pan from the heat and leave it to cool for about 5 mins.
While you wait, mix the yoghurt with the lemon juice, garlic and some salt.
Stir the herbs into the warm (not hot) pilafand serve with the yoghurt dolloped on top and sprinkled with pine nuts.