Freekeh Pilaf

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)

(Serves 2-4)

2 medium onions, thinly sliced

25g butter

1 tbsp oil

150g freekeh

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.