Cookies Preferences
This is such a good side dish for every day....and impressive enough to serve to guests. I love the smell of the herbs and nuts when you add them to the hot cooked freekeh and the pomegranate seeds add a hint of sour that makes everything better in my opinion. Switch up the herbs as you like, but use LOTS of them....the same goes for nuts, although this is an excellent combination.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, finely diced
1 leek, finely sliced
1 cup freekeh
2 cups vegetable stock
1/3 cup each pistachios, slivered almonds, and pine nuts, toasted
1/2 cup each mint, coriander, zaatar (oregano) leaves, whole
1/2 cup pomegranate seeds
salt to taste
In a large saucepan heat the butter and olive oil until hot and then add the leeks and onion. Sautee with a pinch of salt for 5-7 minutes over medium heat until they're soft. Now add the freekeh to the pan and stir well for 2 minutes to coat the grains with the fat. Add the vegetable stock and bring to a simmer, cooking for about 30 minutes, until the grains are still al dente but not crunchy. Remove from the heat and stir in all of the toasted nuts, herbs, and pomegranate seeds. Serve hot.
