A traditional southeastern Turkish freekeh pilaf made with roasted green wheat, butter, and seasonings. Its smoky, earthy flavor makes it a hearty alternative to rice pilaf.
Sort the freekeh, then rinse it several times and drain to remove any grit and dust.
Melt the butter in a pot and sauté the finely chopped onion until lightly golden. Add the freekeh and cook for a few minutes until its smoky aroma is released.
Add the hot water, salt, and black pepper. Once it comes to a boil, reduce the heat to low, cover, and cook until the freekeh is tender and the water is absorbed. Freekeh takes longer to cook than rice.
Turn off the heat, cover the pot with a clean cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork and serve.
Important: Freekeh takes longer to cook than rice, so adjust the water and cooking time accordingly. Contains gluten and dairy. Sort and rinse the freekeh before cooking to remove any grit or dust. Refrigerate leftovers for a few days. Allergen: Based on the ingredient list, this dish contains wheat (gluten) and milk/dairy. Check packaged product labels for other allergens.
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