Savoury Freekeh with Prunes and Apricots
2 cups cooked Freekeh (cracked grain or wholegrain)
5 tbsp olive oil
2 cloves garlic, crushed or chopped
1 onion, diced
1/2 cup pine nuts
3 cardamon pods 1 cinnamon stick
5 whole cloves
3 tblsp ground coriander seed
1/2 cup dried apricots
1/2 cup chopped prunes
5 cups (1250ml) chicken or vegetable stock (or water)
salt and pepper
- Heat oil in a heavy pot. Fry onion, garlic and pine nuts until very lightly golden. Add cardamon pods, cinnamon stick, cloves and coriander.
- Fry gently for a further 2 minutes. Add Freekeh , stock/water, apricots and prunes.
- Bring to the boil. Cover with a tight fitting lid and simmer on a low heat for 20-25 minutes until Freekeh is tender.
- Season with salt and pepper according to taste. Serve hot to accompany fish, lamb or poultry dishes. Great also as a stuffing for chicken and turkey.