Freekeh and Millet Pilaf
Serve 4 as a side
Freekeh (also known as frik) the Middle Eastern roasted green wheat chock full of nutrition, met mild, plentiful millet. The result: a hearty pilaf that’s great with any Middle Eastern or African dish or even just on it’s own for a savory cold-weather breakfast. The sweetness of the raisins compliments the earthy grains, but leave ‘em out or substitute minced apricots or dried currants.
½ cup cracked freekeh
½ cup millet
2 teaspoons olive oil
¼ cup minced shallots
½ teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1 3/4 cup boiling water
1/2 teaspoon salt
1/4 cup raisins
½ cup chopped parsley
1. Freekeh, especially purchased in bulk (or bought in bulk bags), is a very rustic product that may contain bits of debris, wheat chaff, stems and other things you don’t want in your pilaf. The easiest way to remove these unwanted things is to cover the freekeh with 4 inches of cold water and stir. Skim off any debris that floats to the top; I use a tiny wire mesh strainer used for tea, but even a large spoon works. When you’ve removed as much as you can strain the grain in a sieve and rinse well with cold water.
2. In a large saucepan over medium heat fry the minced shallots in olive oil until golden and lightly caramelized. Add the freekeh and the millet and saute until the millet turns light tan, about 5 minutes. Add the coriander, cayenne pepper, boiling water, salt, and raisins and bring to a boil. Reduce heat to low, cover the pan and cook for 24-26 minutes or until all the water is absorbed and the millet looks fluffy. Turn off heat and let stand for 10 minutes, then add parsley and use a fork to fluff. Serve hot.
