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Burghul & Freekeh Pilaf

Serves 6 to 8. Note I adapted the recipe slightly and replaced the chicken stock with vegetable stock. I also didn't have any dried pomegranate seeds so added fresh pomegranate seeds as garnish.

Total Time
25 mins
Servings: 8 servings
Calories: 255 kcal
Course: Side Dish , Salad
Cuisine: Vegetarian

Ingredients

  • 4 tbs of olive oil
  • ½ a red onion chopped
  • 1 cup of coarse burghul
  • 1 cup of freekeh
  • 3 cups of vegetable stock
  • 1 tsp of allspice
  • Zest and juice of 1 orange
  • ½ cup of dried apricots sliced
  • ½ cup of pine nuts
  • ½ cup of pistachios
  • ½ cup of almonds
  • salt and pepper to taste
  • seeds from 1 pomegranate to garnish
  • ½ cup of parsley roughly chopped, to garnish

Instructions

    Cup of Yum
  1. Rinse the freekeh and burghul and set aside to drain in a fine sieve.
  2. Place a medium pot over a medium heat and add the olive oil and onion and saute until soft. Add the burghul and freekeh and toss to coat in the oil before adding the stock. Follow with the orange zest and juice, allspice, apricots, salt and pepper. Bring the mixture to the boil and reduce to a simmer and add half the pine nuts, almonds and pistachios. Cover, and cook for 15 minutes.
  3. Remove from the pot and place on a platter or in a large bowl and garnish with the fresh pomegranate seeds and parsley and remaining nuts.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 23g (8%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 1g (5%) Sodium 356mg (15%) Potassium 253mg (7%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 815IU (16%) Vitamin C 5.7mg (6%) Calcium 32mg (3%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 23g 8%
Protein 7g 14%
Fat 16g 25%
Saturated Fat 1g 5%
Sodium 356mg 15%
Potassium 253mg 5%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 815IU 16%
Vitamin C 5.7mg 6%
Calcium 32mg 3%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.