Toasted freekeh is tossed with sautéed rainbow chard, chopped pecans, and tangy tahini sauce for an easy, 30-minute weeknight dinner.
I took an impromptu break from the blog, and it feels so good to be back. I've been waiting to share this easy weeknight dinner recipe with you! It's my latest take on the grain bowl—a meal I always crave after traveling or anytime I want to get back into my regular daily routines.
In this moment, there's nothing I want more than toasted grains with wilted greens and tahini sauce. Nothing.
Why Toasted Freekeh?
Toasting freekeh amplifies its natural flavors and gives the grain a little more oomph. Thanks to the Maillard reaction, sugars and amino acids (proteins) react during the cooking process and start to taste like they've been caramelized.
I toast freekeh in the oven for this recipe, but you can also use a skillet to heat grains. The oven will take a few minutes longer, but your freekeh is also less likely to burn. Worth it if you're a multitasker in the kitchen like me!
No chard? Try tossing in kale, spinach, or collard greens instead.
Looking for a little more protein? Serve with roasted chickpeas or pan-fried fish.
toasted freekeh and rainbow chard with nuts and tahini
- 1 cup cracked freekeh
- 3 cups vegetable broth or salted water
- 2 tablespoons grapeseed oil
- ½ cup sliced onion 1 medium
- 1 bunch rainbow chard chopped (stems and leaves)
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- ½ teaspoon garlic powder
- Salt and pepper
- 3 tablespoons tahini
- 1 tablespoon cider vinegar
- 1 teaspoon honey
- Salt and pepper
- Water to thin optional, as needed
- ¼ cup fresh parsley chopped
- 2 tablespoons chopped pecans or walnuts
- Preheat oven to 375 degrees Fahrenheit and spread uncooked freekeh on baking pan. Toast 7 minutes, or until golden. Remove from oven.
- Stir toasted freekeh and broth or water in saucepan over high heat. Cover and boil 15 minutes, or until al dente. Drain and transfer cooked freekeh to baking pan to cool.
- Pour grapeseed oil into a large skillet over medium-high heat. Stir in onion and cook 5 minutes, or until translucent. Stir in rainbow chard, basil, oregano, garlic powder, and salt and pepper to taste. Cook, tossing often, 5 minutes, or until wilted.
- Whisk tahini, cider vinegar, honey, and salt and pepper. If sauce is too thick, whisk in a tablespoon of water. Repeat as needed.
- Spread freekeh on serving dish and toss with vegetables, parsley, and chopped pecans or walnuts. Drizzle with tahini sauce and serve.
Save this toasted freekeh & rainbow chard recipe:
Which weeknight dinner helps you get back into your daily routine?
Besides grain bowls, I also love tempeh tacos or homemade pizza.
Excellent! This is one of the recipes that is larger than the sum of its parts. I just upped a bit the vegetable intake by using 1 big onion and a few fresh garlic cloves. Used kale that I had on hand and in the sauce, because I'd run out of tahini, used a mild flavoured sprouted almond paste instead. Great recipe which I'll be making again and again. Glad to have come by your site, Stephanie.
Stephanie McKercher, RDN says
Thanks so much for your feedback, Keren! Your variation sounds delicious. I'm so happy you found the blog, too! 🙂