Freekeh with Radish Green Pesto
I have fallen deeper and deeper in love with grains of all kinds as I have eaten and cooked more vegetarian-focused meals. In a previous life, I thought of grains as an afterthought… I guess I’ll serve some rice with this chicken and vegetables, I suppose this stir fry could use some brown rice. But now, they are a world unto their own — farro, bulgur, fonio, quinoa — and this is my first foray into cooking freekeh! Freekeh, with many spellings including frikeh or farik is a roasted green durum wheat. It has a smoky smell and flavor due to how it is processed when harvested and processed. I wasn’t sure if I would like it when I first opened the bag at home, but cooked with warm spices and sweet browned onion and mixed through with a nutty and fresh pesto, it is comforting and filling.
Freekeh is popular in Egypt particularly, but also all over the Middle East. We cooked this along with a fresh salad for the Bahrain GP for the first race of the 2023 F1 Season! Hope you found some yummy recipes to try out or enjoy this one if you choose to make it for your race weekend too!
Freekeh with Radish Green Pesto
Serves 6-8
For the freekeh
2 tablespoons butter or ghee
2 tablespoons olive oil
1 large onion, finely diced
1 teaspoon salt
2 teaspoons baharat seasoning or Lebanese spice blend (or Spice Blend recipe below for a quick ground option)
½ teaspoon ground cumin
1 lb (450g, about 3 cups) freekeh
4 cups vegetable broth or stock
For the pesto
1 clove garlic
4 tablespoons grated parmesan cheese
3 tablespoons pistachios
½ teaspoon salt
2 ½ oz (75g, about 1 cup) radish tops from about 2 bunches of radishes, or a combination of radish tops and arugula
Grated zest and juice of ½ lemon
⅓ cup extra-virgin olive oil
For serving
Greek yogurt (optional, but delicious)
⅓ cup slivered almonds, pine nuts, or chopped pistachios, lightly toasted
In a large pot or dutch oven heat the butter and olive oil over medium heat. When hot, add the onion, salt, spice blend, and cumin, reduce the heat to medium-low, and cook for 8-10 minutes or until the onion is softened and almost browned. Add the freekeh and mix with a wooden spoon until well combined. Continue to cook, stirring occasionally, until lightly toasted and smelling nutty, about 4-5 more minutes.
Pour in the broth, give another stir to mix, and bring to a boil. Reduce the heat, cover, and simmer over low heat for 30-45 minutes. Check occasionally to ensure the freekeh is not sticking, add water as needed.
In the meantime, make the pesto, in a mini food processor, combine the garlic, parmesan, pistachios, salt, radish tops (and arugula if using), lemon zest, lemon juice, and process until combined. Add the olive oil and continue to process until you have a smooth paste.
Check on the freekeh occasionally as it cooks, if after 40-45 minutes the freekeh is still too firm, add some more water and continue cooking until fully done. The texture you are looking for is similar to cooked pearled barley or farro, but not as soft as rice. Taste and adjust seasoning. Remove from the heat and place a tea towel or large paper towel between the pot and its lid to absorb any remaining steam as the freekeh rests for 15 minutes.
Add half the pesto to the freekeh and stir to combine. Taste and add more, keeping back about 2 tablespoons for topping and garnish.
To serve: Transfer the freekeh to a large serving platter. If desired, place dollops of yogurt on top and small spoons of pesto on top of the yogurt. Sprinkle with toasted nuts and serve.
Adapted from The Arabesque Table: Contemporary Recipes from the Arab World by Reem Kassis
Spice blend
Makes just over 2 teaspoons total (which can all be used in the recipe above)
1 tsp ground cumin
½ tsp black pepper
½ tsp ground coriander
¼ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp cardamom
⅛ tsp mace
pinch cloves
pinch allspice
Mix together in a small bowl.
Adapted from Wander Cooks
