Freekeh “Biryani”March 27th, 2017 0 comments
Biryani, one of my favorite dishes is traditionally made with white basmati rice and loaded with vegetables and flavor, One night I decided I wanted to do something similar at home, but using a grain with more nutrients. I turned to my diverse pantry and chose one of the most flavorful and slightly nutty grains, freekeh. I also simplifed the spices to make it more accessable. After making this once, I was hooked and haven’t looked back since. It has now become a “go to” dish.
- 1 cup freekeh (such as Earthly Choice or Bob’s Red Mill)
- 2 tablepsoons grapeseed oil
- ½ medium Spanish onion, chopped, about ½ cup
- 1 medium carrot, peeled and chopped, about ½ cup
- 2 cups cauliflower florets
- 1 small red pepper, chopped, about ½ cup
- 4 ounces chopped green beans about ½ cup
- 2 large cloves garlic, minced
- 1 teaspoon garam masala
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- fine sea salt
- ¼ cup cilantro leaves, roughly chopped
- 3 scallions, thinly sliced, white and green parts
- Cook the freekeh according to package directions, set aside.
- Heat a large skillet over on medium high heat, then add the grapeseed oil.
- Add the onions, carrot and cook, stirring occasionally, until they start to soften, about 3 minutes
- Add the cauliflower and cook, stirring occasionally, until it browns lightly, about 3 minutes. Add the peppers and green beans and cook until slightly softened, about 2 minutes. Add the garlic garam masala, cumin, turmeric and ½ teaspoon salt, stirring occasionally, cook until fragrant about 2 minutes.
- Add the freekeh to the vegetables and stir until well combined. Season with salt to taste. Transfer to a serving bowl and sprinkle with scallions and cilantro.