toasted freekeh and rainbow chard with nuts and tahini
Toasted freekeh is tossed with sautéed rainbow chard, chopped pecans, and tangy tahini sauce for an easy, 30-minute weeknight dinner.
Course dinner, lunch
Cuisine dairy-free, Mediterranean, vegetarian
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Stephanie McKercher, RDN
3cupsvegetable broth or salted water
½cupsliced onion1 medium
1bunch rainbow chardchopped (stems and leaves)
Salt and pepper
Salt and pepper
Water to thinoptional, as needed
2tablespoonschopped 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.
Vegan variation: substitute maple syrup for honeyGluten-free variation: substitute quinoa for freekehFor additional protein: serve with chickpeas or fish
This recipe originally appeared on GratefulGrazer.com.