Moroccan Freekeh Pilaf with Golden Raisins and Apricots
Some days call for ditching plain rice and giving something more exciting a try. This Moroccan freekeh pilaf recipe is just the thing you need. Full of warm spices and sweet dried fruit, it will be the perfect side to your meal.
Let’s first talk about the color of this. I feel it needs to be addressed. It’s bright. Almost neon. I’m looking at it on my new BIG iMac screen and it’s kinda screaming at me at six AM while I write this. It’s almost making me think I should open it back up to edit and tone it down a bit. But truthfully, it’s pretty bright in real life too, thanks to turmeric. Turmeric is definitely God’s yellow crayon and has actually become wildly popular lately due to its great health benefits. It gives this Moroccan freekeh pilaf its bright color in addition to lending its flavor. Combined with warm cinnamon, cumin, ginger, cloves, cardamom, coriander, allspice and a touch of cayenne, it is certainly not lacking in flavor.
I used freekeh in this recipe because I love the flavor and texture of it and it is a great source of protein. If you’re not a fan of freekeh or cannot find it in your grocery store, you could make this with quinoa or rice and still produce great results. The only change to the recipe will be that in step two you’ll follow cooking directions for whichever grain you’re using so cooking time may vary slightly. You’ll also want to adjust the amount of liquid used — check the package of the grain you’re using, the orange juice and broth added together should be the amount of liquid directed on the package.
Used in this recipe:
Moroccan Freekeh Pilaf Recipe
Some days call for ditching plain rice and giving something more exciting a try. This Moroccan freekeh pilaf is just the thing you need. Full of warm spices and sweet dried fruit, it will be the perfect side to your meal.
- 1 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1 tablespoon olive oil
- 1/2 cup golden raisins
- 1/2 cup diced dried apricots
- 1 teaspoon kosher salt
- grated zest of one orange (about 1 teaspoon)
- 2 cups chicken broth
- 1/2 cup orange juice (fresh squeezed is best)
- 1 cup uncooked cracked freekeh
- 3 tablespoons chopped fresh mint
- Place a large saucepan over medium heat. Stir in the cumin, turmeric, ginger, cloves, cayenne, cardamom, coriander, and allspice; toast until fragrant, stirring, about 2 to 3 minutes. Stir in oil, raisins, apricots, salt, orange zest, chicken broth, orange juice. Bring to a boil.
- Once boiling, stir in the freekeh and reduce to simmer (medium-low). Cover and cook for 20 minutes or until liquid is absorbed. Keep covered and remove from heat – let stand 5 minutes.
- Fluff with a fork, and fold in chopped mint. Serve warm or cold.
serving size: 1/2 cup as a side dish
note: Use vegetable broth instead of chicken broth to make this recipe vegan or vegetarian.
Yield: 4 cups, Serving Size: 1/2 cup
- Amount Per Serving:
- Calories: 165 Calories
- Total Fat: 2.9g
- Saturated Fat: 0.5g
- Cholesterol: 1.8mg
- Sodium: 330.8mg
- Carbohydrates: 32.7g
- Fiber: 4.1g
- Sugar: 14.2g
- Protein: 4.7g
Verdict: I loved the warm spices in this Moroccan freekeh pilaf as well as how filling it was. Definitely a keeper!
Husband’s take: I’m honestly not sure if he has ever tried this. I quite often make it and eat it for lunches.
Changes I would make: None are necessary.