Freekeh Recipe

Prepare the Ingredients

Gather and measure all ingredients to have them ready for cooking.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Cook Mushrooms

Add the sliced mushrooms to the pot and cook until they are tender and have released their moisture, about 5-7 minutes.

Toast Freekeh

Stir in the freekeh and cook for another 2 minutes, allowing it to toast slightly.

Add Broth

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and cover the pot, letting it simmer for about 20 minutes, or until the freekeh is tender.

Mix in Raisins and Season

Once the freekeh is cooked, stir in the sultana raisins, salt, and black pepper. Cook for an additional 5 minutes.

Finish with Pomegranate and Pine Nuts

Remove the pot from heat and gently fold in the pomegranate seeds, pine nuts, and chopped parsley.

Serve

Serve warm, garnished with extra pomegranate seeds and pine nuts if desired.