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Ingredients 0/9
Why This Dish Is So Special
A wonderful blend of nutty freekeh and rich tomato flavors. It’s hearty and satisfying, yet light enough to enjoy any time. Plus, it’s packed with fiber and nutrients, making it a healthy choice for any meal.
Kitchen Advice
- Rinse the freekeh well before cooking to remove any dust or impurities.
- Use low heat and a tight-fitting lid to let the freekeh cook evenly and absorb all the flavors.
- Taste and adjust seasoning towards the end to balance the savory and tangy notes perfectly.
- Use low heat and a tight-fitting lid to let the freekeh cook evenly and absorb all the flavors.
- Taste and adjust seasoning towards the end to balance the savory and tangy notes perfectly.
Directions
Giv the freekeh a good rinse, then soak it in a bowl of water for about 10 minutes. After that, drain it well. In a large pot, combine the vegetable broth, water, and olive oil, and bring it to a boil. Once boiling, stir in the soaked freekeh along with the tomato paste, paprika, cumin, turmeric, salt, and black pepper. Let everything come back to a boil, then lower the heat to medium-low. Let it simmer gently, stirring every now and then, until most of the liquid has been absorbed—this should take about an hour. When it’s done, take the pot off the heat and let it sit for 5 minutes. Finally, fluff the freekeh with a fork before serving.
Serving Ideas To Try
Serve warm with a dollop of yogurt or a sprinkle of fresh herbs like parsley or cilantro. It pairs well with grilled vegetables or a simple green salad for a complete and balanced meal.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist. This dish also freezes well for up to one month.
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