Freekeh with Grilled Vegetables Frikeh bel Khodra
Soaking the freekeh and cooking it with caramelized onions results in an almost risotto-like texture. Grill up your favorite vegetables in place of the zucchini, carrots and scallions, if you like--or skip the vegetables altogether and serve it as a simple whole-grain side. It's really that good on its own.
Ingredients
- 3 tablespoons corn oil
- 2 pounds onions, finely chopped
- 1 ¼ cups cracked freekeh (see tip)
- 3 cups water, plus more for soaking
- 1 ⅛ teaspoons salt, divided
- 2 medium zucchini, sliced diagonally (1/2 inch thick)
- 2 large carrots, sliced diagonally (1/2 inch thick)
- 8 scallions, trimmed
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground pepper
Directions
- Heat corn oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, and reducing the heat if necessary, until very golden brown and almost like a paste, 40 to 45 minutes.
- Meanwhile, place freekeh in a large bowl and cover with water by 2 inches. Soak, skimming any that floats to the top, for 40 minutes. Drain well.
- Add the drained freekeh to the caramelized onions and cook, stirring occasionally, until the mixture is just starting to stick to the pan, 2 to 3 minutes. Add 3 cups water and 1 teaspoon salt. Bring to a simmer, scraping up any browned bits. Cook until the water has been absorbed, 20 to 25 minutes. Remove from heat, cover and let stand for 5 minutes.
- Meanwhile, preheat grill to medium-high.
- Toss zucchini, carrots and scallions with olive oil, pepper and the remaining 1/8 teaspoon salt. Grill the vegetables, turning once, until tender, about 3 minutes for the scallions, 6 to 8 minutes for the zucchini and 15 minutes for the carrots.
- Transfer the freekeh to a serving dish. Serve topped with the vegetables.
