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.
Heat 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.
Use vegetable broth instead of chicken broth to make this recipe vegan or vegetarian.
Use low sodium or no salt added broth to reduce sodium content.
You may substitute rice, couscous, or other grains for the freekeh. Follow package directions for cooking time and use a mixture of broth and orange juice that reflects the amount of liquid called for on the package.