4 Serves
91 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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IndianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgCalcium
4 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
4 mg / 1,250 mgPotassium
24 mg / 4,700 mgSodium
364 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Add the freekeh to the pot and toast it in the oil, stirring frequently until fragrant.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the freekeh until tender and the liquid is absorbed.
Remove from heat and let the pilaf stand covered for 5 minutes before fluffing with a fork and serving.
6
g38
g27
g
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Greek