Hello and welcome to the December ’14 Virtual Vegan Potluck! I loved taking part last year so when the event rolled around again I signed up straight away. I brought Vegan Crepes with Date & Orange Compote and Cinnamon Ice Cream to the last party but this year I’m sharing a side dish. I’m also using the event’s “featured ingredient — citrus!
Have you heard of freekeh yet? The chances are you have if you’re a food blogger as it’s made a big comeback in recent years. It’s an ancient grain ( a form of wheat that’s harvested when young and green) so it’s actually been around for years, and is especially popular in the Middle East.
If you’re an old Coconut and Berries reader you’ll know that I have a bit of a thing for Middle Eastern food so I was bound to discover freekeh sooner or later. But there’s lots to love about the stuff. It has a firm, chewy texture and a distinct flavor that’s earthy, nutty and slightly smoky. It also has some great nutritional benefits: serving for serving it’s higher in protein and fibre than comparable grains like brown rice.
It’s really versatile too. Use it anywhere you’d usually use other grains, in sweet or savoury preparations — go wild!
Today’s recipe is a little nod to the grain’s origins with a slightly Middle Eastern feel. This hearty side dish is full of fun textures and I think the smokiness of the freekeh works wonderfully with the sweet butternut, orange and shallots.
I had intended this recipe to be a side dish but it’s very filling so makes a lovely main course too, served simply with some steamed green vegetables and a dollop of non-dairy yogurt.
Ingredients
- 1 C Freekeh
- 2 Tbsp Coconut OR Olive oil
- 1/2 Onion, finely chopped
- 1 Stalk of celery, diced
- 1 Clove of garlic, minced
- 3/4 tsp Ground cumin
- 3/4 C Cooked chickpeas
- 1 heaping C Diced butternut squash (cubes approx 1cm)
- Zest of 1 orange
- 2 C Vegetable broth
- 6 Shallots, peeled & halved*
- 1/2 tsp Salt
- 2 Tbsp Lemon juice
- 1/4 C Chopped parsley
- Non-dairy yogurt, to serve
Instructions
- Rinse the freekeh well then cover with cold water and soak for 30 minutes. Drain well.
- Heat the oil in a large pan. Add the onion, celery and garlic and sauté for approx 5 minutes, stirring from time to time. Add the garlic, cumin, chickpeas and butternut and continue to cook for another couple of minutes.
- Add the drained freekeh, orange zest, vegetable broth, shallots and salt. Bring to a boil then reduce heat to a simmer, cover and cook for approx 30 minutes. After 30 minutes most of the liquid should have been absorbed. If not, continue to cook for a few minutes.
- Remove from heat, stir in lemon juice and leave to sit, covered, for a couple of minutes.
- Serve, topped with fresh parsley and a dollop of non-dairy yogurt.
Notes
*Shallots can be a pain to peel. I've found the best way to deal with them is to cover them in boiling water, leave for 2-3 minutes then plunge into cold water. Slice off the tops and the skins should come off fairly easily.
Please do check out the other contributions to the potluck. Simply click on the buttons below to go backwards, forwards or right back to the beginning.
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This looks delicious! I haven’t tried freekeh yet. Definitely going to grab a pack next time I’m at the health store.
Thank you Lovlie. Freekeh’s definitely worth trying it. It’s great to have an extra grain to add to the repertoire.
Amazing flavor combinations and I love that yogurt topping. I need to try Freekeh now if I can find it.
Love it !
Thank you Angela. Definitely try and get hold of freekeh. I think you can find it in health food stores these days, or else if you have any Middle Eastern places near you?
All of these flavors together sound so fresh and inviting! The way you incorporated the shallots is so thoughtful, I love that they get cooked through but stay as their own separate element from the aromatics. And I am obsessed with your pictures as usual. Happy VVP!
Aw, thanks for such a lovely comment Shannon
I wanted to really let the shallots shine and cooked like this they go so soft and sweet!
I’m glad to see this as I have had a box of freekeh in the cupboard for a while which I had forgotten about until now! And I have a box full of pumpkins and squash!
Great to see you at the Potluck Emma! FYI, Your ‘back to the beginning’ button isn’t linked to anything.
Poppy
Perfect then! Glad to remind you about freekeh - it’s such a great ingredient.
Thanks for notifying me about the button. Fixed it now.
This looks great!
Looks gorgeous!
Only vegan out there who hasn’t tried freekeh - that would be me! Need to remedy ASAP! Thank you for contributing such a lovely and flavorful dish, Emma!
Haha, you do need to change that! It’s great to have another grain to add to the rotation.
Wow, this sounds awesome!!! Great side for the holidays or just for dinner itself!
Thanks Sophia. I packed the leftovers up in my lunchbox the next day and it was even delicious cold
I love middle eastern food as well. Can’t wait to give this a try!
Thanks Amy. Let me know how you like it!
Mmm so delicious! I haven’t seen freekeh yet in shops near me but will keep scouting just to try this
Aaw, that’s a shame. If you have any ethnic stores near you, definitely take a look. You might have better luck than in a health food store.
I’ve read a lot about freekeh here and there but haven’t been able to try it. Boo! Seeing your recipe, of course I’d love some! Looks fabulous. And I love the idea of the potluck, too-I’ll have to attend vicariously through your (and all the other) posts! Have a great holiday, Emma.
xo
Thanks Ricki. I’m really enjoying freekeh at the moment. Its nice to have another grain to add to my rotation. Happy holidays to you too! x
I love this combination! It looks truly delicious Emma! What a great idea!
Thank you Somer. It went down well here
And I enjoyed the leftovers for a packed lunch the following day.
Looks so lovely - have never tried freekeh but will definitely try to find some and take this recipe for a spin!
Thanks Jamie. Freekeh is definitely worth trying. Let me know how you like the recipe if you do try it.
I am yet to try freekah - every time I see it (not often) I worry I wont know what to do with it - but this looks delicious
Freekeh is very versatile so I don’t think you’ll struggle to find ways to use it. I often just use it where I would usually use another grain like brown rice or barley.
Welcome back to VVP 5.0! So lovely to see you on VVP again! I love and want some freekeh, it’s such a lovely ancient grain! I made it once in a sweet and savory dish with harissa and curry. But I really like your version using shallots, orange and butternut squash, it looks vibrantly and deliciously stunning, Emma!
★ ＨＡＰＰＹ ＶＶＰ ★
Oooh, that sounds gorgeous. I’ll have to take a look at that recipe. I think I can vaguely remember it…
Lovely to see you joining in the VVP again too Rika!
I hadn’t heard of freekeh! Clearly I am behind the times. Your recipe sounds and looks lovely and I always enjoy your Middle Eastern style recipes.
I’m so in love with this side dish! Everything about it is superb - the flavor combinations, the interesting grain, the beautiful photography - stunning! Thanks for sharing with the VVP!!
This looks bright, flavorful and gorgeous! I love the addition of cumin and chickpeas. I have never tried freekah before, but it sounds amazing.
I wouldn’t be surprised if this is the winning dish for the category!
Thanks Brandi! I’d appreciate your vote if you’re feeling generous 😉
that is a bowl of goodness i would devour in a minute! so colorful!
It’s scrumptious and really filling too. Leftovers were great the next day
Omg this looks so delicious! I haven’t tried freekeh yet but you’ve sold me - will be picking up some from the shops so I can make this dish!
Thanks Kyra! Freekeh is a lot easier to come by these days so I hope you find some and give this recipe a try!
I’m very late to the party this year, but boy am I glad I made it! This looks so tasty! Life was a little too hectic for me to participate this year, but I am so enjoying all the submissions
Hopefully next time!
Looks really yummy, thanks for bringing this along!
Thanks Keely. Glad you like the look of it!