Tomato freekeh

Tomato freekeh

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

This is rather like a rice pilaf but made with freekeh, a lightly roasted green wheat that is often used in Arabic and Egyptian cooking. It is delicious served either hot or warm as a colourful garnish for fish or meat, while topped with pieces of fried haloumi it makes a great vegetarian alternative.

Ingredients

Quantity Ingredient
4 tomatoes
150g freekeh, soaked in water for 2 hours
100g butter
1 medium onion, peeled, halved and finely chopped
4 garlic cloves, peeled and crushed
600-700ml vegetable stock, hot, mixed with 3 tablespoons tomato purée
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Cut the tomatoes into roughly 1 centimetre dice. Set aside. Rinse and drain the freekeh.
  2. Melt 60 g of the butter in an oven-proof dish, add the onion and garlic and cook gently for 2–3 minutes, until soft . Stir in the drained freekeh, add the stock mixture and season to taste. Bake in the oven for 40 minutes or until the freekeh is tender, adding a little more stock if it looks as though it is drying out. Stir in the tomatoes and the remaining butter and cook for a few more minutes, until the freekeh is risotto-like in consistency – you may need to add a little more stock. Check and adjust the seasoning, if necessary, and serve.
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