We love rice and cooked grains as you can see from many recipes here on my blog, specially in the form of salads or pilafs. For this recipe I used Freekeh, a young green whole wheat grain that is richer in protein, fiber, iron than brown rice and we love its nutty flavor and chewy texture.
This fantastic side dish is made for holiday entertaining. It pairs beautifully with roast chicken or turkey, and delicious on its own too. Beyond its hearty appeal, chewy texture and amazing flavor, this pilaf boast many other benefits. It is ideal in so many ways during the festive holiday season:
- Meal prep-approved
- Freezer-friendly, good idea to make a double batch to store for later use.
- Versatility The combination are endless. Play around with different nuts, and/or dried fruit, spices and aromatics and create a new recipe every time.
What is Freekah?
Freekeh is considered an Ancient Grain. A clever marketing term used by the food industry to bring back grains that have been minimally changed by selective breeding over recent centuries, as opposed to widely consumed grains like rice, corn and modern wheat that have been genetically modified to improve grain quality and higher yeild. Ancient grains have made a comeback in recent years, because of their higher nutritional value and he fact that they’ve not gone through years of genetic modifications.
Because of there popularity its possible to find them in the bulk bins and in packages in most well-stocked grocery stores. Freekeh is roasted young green durum wheat, once cooked it has a delicious nutty chewy texture. It cooks easily in water or broth without clumping making it versatile to be used in pilafs and as salads. Because its whole grain its packed with nutrients making it a good choice for a balanced diet and general well-being. A popular grain in many Mediterranean, Levantine and North African cuisines.
- Freekeh: Freekeh is roasted young green durum wheat. Feel free to use quinoa, farro or similar grains if freekah is hard to find, making sure to adjust the cooking times.
- Broth: I prefer using broth over water to cook for added flavor. Use homemade or store-bought vegetable, chicken, or turkey broth.
- Aromatics: The base of this dish is sautéed onion, apple, and celery, which gives it a sweet, aromatic undertone. We then add spices to bump up the flavor.
- Pecans or walnuts: Toasting enhances the nutty, rich flavor of the pecans. Alternatively, you can use toasted pine nuts or walnuts.
- Brussels Sprouts: Sliced whole Brussel sprouts add hearty texture and a healthy dose of vegetable to the pilaf. They also look beautiful contrasting with the golden curry color.
- Dried fruit: For a pop of sweetness, add dried golden raisins, cranberries, dried cherries or any dried fruit you have at the very end. If you’re not a fan of sweet-tart flavor, you can use fresh fruit like pomegranate or grapes or simply leave them out.
- Curry Powder: A good simple golden Madras curry powder (affiliate link) works amazing in this recipe. This highly aromatic spice mix includes turmeric, coriander, cumin, cardamom hint of nutmeg and many other spices.
Tips for Storing
- Refrigerate : Transfer leftovers to an airtight container and refrigerate for up to 4-5 days.
- Reheat: I simply reheat in the microwave for a minute or two, depending on the temperature desired and the microwave.
- To freeze: Let pilaf cool until close to room temperature. Place in a gallon-size, freezer-safe storage bag, and lay flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator before following reheating instructions.
- Make-Ahead: You can make ahead some of the components of the recipe. Slice the onion, celery, and apple and store in an airtight container up to 2 days ahead refrigerated. You can also half or quarter the Brussels sprouts (depending on the size) for up to 2 days ahead, store separately.
- Toast: Lightly toast the nuts up to 2 days ahead and store at room temperature in airtight container.
Curried Wheat-Berry Pilaf
Equipment
- Skillet
Ingredients
Curry Dressing
- 2 tbsp e.v olive oil
- 1½ tbsp Madras curry powder see ingredient description for brand I used for reference
- 1 tsp maple syrup
- 2 tsp lemon juice
- ¼ tsp sea salt or to taste
- ¼ tsp freshly cracked black pepper
Pilaf
- 1½ cups freekeh or other wholegrain of your choice
- 2 tbsp e.v olive oil
- 1 medium onion diced
- 3 medium celery chopped
- 1 medium apple, any color chopped
- 1 lb brussels sprouts have or quartered depending on the size
- 2 cups water/veggie broth/ chicken broth or see package for instructions
- ¼ cup golden raisins/ cranberries/ or dried fruit of your choice alternatively you can use pomegranate or grapes about ½-1 cup
- ½ cup walnut or pecans
- ¼-½ tsp sea salt or as needed
- chopped parsley or herbs of your choice optional
Instructions
- Combine freekeh, broth (or water), and ¼ tsp. salt in a medium saucepan. Bring mixture to a boil, cover, reduce heat to low, and gently simmer for 20 minutes, or instructions on the package.
- Whisk the curry dressing ingredients and set aside.
- Remove lid, stir ¾ of the curry dressing into the cooked grain, take it off the heat and place the lid back so the grains absorb the curry dressing and bloom.
- Meanwhile, place walnuts or pecans in a large dry skillet over medium heat. Toast the nuts until aromatic, keep a watchful eye so they don’t burn, should toast in about 5 minutes. Transfer to a bowl.
- Return skillet to medium heat, and add the remaining olive oil. Add onion and celery; cook until softened, about 3-5 minutes. Add the Brussels sprouts, chopped apple and toss to combine. Continue cooking until Brussels are tender, about 6 to 7 more minutes.
- Stir in toasted nuts and dried fruit; remove from heat. Add cooked freekah and remaining dressing to skillet, and toss to combine.
- Transfer pilaf to a serving platter and garnish with chopped parsley and/or fresh thyme, if desired.
- Enjoy warm with a side of grilled protein or as is for a tasty warm meal.
- 1 1/4 cup dry California-grown wild rice blend
- 2 cups lower-sodium vegetable broth (sub chicken or turkey broth, or water)
- 3/4 tsp. salt, divided
- 1/2 cup pecans, roughly chopped
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 cup finely chopped yellow onion
- 3/4 cup finely chopped celery
- 1 small (or 1/2 large) apple, finely chopped (no need to peel)
- 1 1/2 tsp. poultry seasoning
- 8 to 10 oz. Brussels sprouts, trimmed and shaved or thinly sliced (about 3 cups total)
- 1/3 cup dried cranberries
- Optional for garnish: fresh thyme leaves
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