Name: Leek & Freekeh Pilaf with Feta & Toasted Pine Nuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
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)

Leek & Freekeh Pilaf with Feta & Toasted Pine Nuts Recipe

Shannen Lemos Modified: August 2, 2024

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How To Make Leek & Freekeh Pilaf with Feta & Toasted Pine Nuts

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

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

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.
In a large skillet, heat the olive oil over medium heat. Add the leeks and garlic and sauté for 5 minutes until softened.
Stir in the ground cumin, ground coriander, salt, and black pepper. Cook for an additional 2 minutes.
Add the cooked freekeh to the skillet and mix well to combine. Cook for another 5 minutes to allow the flavors to meld together.
Remove from heat and fold in the crumbled feta cheese and toasted pine nuts.
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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