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 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 3people
Author Stephanie McKercher, RDN
Ingredients
Freekeh:
1cupcracked freekeh
3cupsvegetable broth or salted water
Vegetables:
2tablespoonsgrapeseed oil
½cupsliced onion1 medium
1bunch rainbow chardchopped (stems and leaves)
1teaspoondry basil
1teaspoondry oregano
½teaspoongarlic powder
Salt and pepper
Tahini Sauce:
3tablespoonstahini
1tablespooncider vinegar
1teaspoonhoney
Salt and pepper
Water to thinoptional, as needed
Garnish:
¼cupfresh parsleychopped
2tablespoonschopped pecans or walnuts
Instructions
Cook freekeh:
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.
Cook vegetables:
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.
Tahini sauce:
Whisk tahini, cider vinegar, honey, and salt and pepper. If sauce is too thick, whisk in a tablespoon of water. Repeat as needed.
Serve:
Spread freekeh on serving dish and toss with vegetables, parsley, and chopped pecans or walnuts. Drizzle with tahini sauce and serve.
Notes
Vegan variation: substitute maple syrup for honeyGluten-free variation: substitute quinoa for freekehFor additional protein: serve with chickpeas or fish