How To Make Leek & Freekeh Pilaf with Feta & Toasted Pine Nuts
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Serves:
Ingredients
- 1 cup freekeh
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 leeks, sliced
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- Fresh parsley, chopped (for garnish)
Instructions
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Rinse the freekeh under cold water. In a pot, bring the vegetable broth to a boil. Add the freekeh, reduce heat to low, and simmer for 20 minutes or until the freekeh is tender. Drain any excess liquid and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the leeks and garlic and sauté for 5 minutes until softened.
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Stir in the ground cumin, ground coriander, salt, and black pepper. Cook for an additional 2 minutes.
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Add the cooked freekeh to the skillet and mix well to combine. Cook for another 5 minutes to allow the flavors to meld together.
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Remove from heat and fold in the crumbled feta cheese and toasted pine nuts.
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Serve the pilaf hot, garnished with fresh parsley.
Nutrition
- Calories : 342kcal
- Total Fat : 16g
- Saturated Fat : 4g
- Cholesterol : 16mg
- Sodium : 482mg
- Total Carbohydrates : 39g
- Dietary Fiber : 8g
- Sugar : 5g
- Protein : 13g
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