Freekeh with purple sprouting broccoli & almonds

Freekeh with purple sprouting broccoli & almonds

By
From
V is for Vegan
Serves
4-6

In my ongoing project to ‘vary my grains’ I picked up a box of the brilliantly named freekeh in my local ethnic shop.

Freekeh, when cooked, tastes nutty and new. But this green grain, fresh wheat from Arabia is as old as the hills and mentioned in the Bible. It’s good for diabetes and contains more protein than rice or couscous. I fried it in olive oil and onions, then studded it with sprouting broccoli and almonds, and topped it with gremolata.

Ingredients

Quantity Ingredient
200g freekeh
500ml vegetable stock, hot
70ml olive oil
1 onion, diced
2 garlic cloves, very finely chopped
1 cinnamon stick
1 tablespoon sumac
50g blanched almonds
200g purple sprouting broccoli, trimmed
sea salt

For the gremolata:

Quantity Ingredient
2 handfuls curly parsley
1-2 garlic cloves, peeled
1 lemon, zested

Method

  1. In a bowl, soak the freekeh in the hot stock for 10 minutes or so.
  2. Heat the oil in a wide, shallow saucepan or deep-sided frying pan, add the onion and fry until soft, then add the garlic, cinnamon stick, sumac, almonds, purple sprouting broccoli and salt to taste. Cook until the broccoli is a little bit steamed, then add the soaked freekeh, stirring all the while.
  3. Put the gremolata ingredients into a food processor (or use a hand-held blender) and blitz until finely chopped. Sprinkle it over the freekeh and serve.

Variation:

  • Rather than frying the purple sprouting broccoli, make raw broccoli or cauliflower ‘couscous’ by processing it in a food processor. Let the freekeh cool slightly once cooked, then stir in 250 g broccoli or cauliflower ‘couscous’. Serves 8 as a big salad.
Tags:
Vegan
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