Batch Freekeh Pilaf with Almonds
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 50 min · vegetarian, vegan, dairy-free
344 cal
11g protein
48g carbs
12g fat
per serving · estimated
Ingredients
- 3/4 cup cracked freekeh
- 1 yellow onion
- 1 1/4 cups vegetable broth
- 1/4 cup slivered almonds
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 tbsp olive oil
- 1/4 cup fresh parsley
Method (tap to check — screen stays awake)
- Rinse the freekeh and pick out any grit.
- Saute diced onion in oil until soft, 6 minutes, then stir in allspice and cinnamon.
- Add freekeh and toast 2 minutes, then pour in the broth and 1 tsp salt.
- Cover and simmer until tender and liquid is absorbed, 25 minutes; rest 10 minutes off heat.
- Toast the almonds in a dry pan until golden.
- Fluff the freekeh and fold through almonds and parsley; portion into containers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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