#71 freekeh pilaf

from Plenty

I have been singing Super Freak all day thanks to this dish. "She's a super freak, super freak, super freekeh." I think it should be the unofficial soundtrack for this dish As far as Ottolenghi recipes go, I think it's on the easier said. You just have to find the freekeh from a Middle Eastern grocery store. From there you sauté sliced onions in butter and olive oil add the soaked grain, cinnamon and allspice, let it simmer, mix in herbs and then top with some lemony garlic yogurt and toasted pine nuts. We both loved this one, it was perfect for Sunday night dinner, and it went well with the leftover cauliflower from yesterday.