Wednesday, December 27, 2017

Cracked Freekeh Pilaf Breakfast Bowl #Sponsored

 This is a sponsored post written by me on behalf of Bob's Red Mill.
I received complimentary product for the purpose of recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

We have decided to detox from sugar. I shouldn't laugh, but Jake came out yesterday morning and said, "We have a major problem." Then he proceeded to tell me that his so-called 'fat pants' were tight. I tried not to laugh and used it as an opportunity to get him to give up, or at least cut waaaay back on, sugar. 

So, this morning, instead of pancakes with maple syrup - or some other sugary breakfast - I decided to try my hand at a breakfast bowl made with whole grains, greens, and savory yogurt. I'll admit: I got a few groans, but I liked it! And they'll adjust.

What the Freekeh?
You may be asking yourself, "What in the world is freekeh?" As part of a shipment for a grains around the world class I was planning, I received a bag of Cracked Freekeh from Bob's Red Mill.*

Freekeh is, essentially, wheat. But it's a young green wheat that's been toasted and cracked. And it's part of Bob's Red Mill line called 'Grains of Discovery.' I decided to try it as I would use bulgur wheat - in a pilaf. If you don't have freekeh, use any grain that you have on hand. I will be trying different grains throughout the coming month. I'm thinking sorghum, kamut, and even brown rice.

Freekeh Pilaf
  • 2 cloves garlic, peeled and pressed
  • 1 shallot, peeled and minced
  • 1 T olive oil
  • 1-1/2 C cracked freekeh
  • 4 C liquid (for flavor I used 3 C homemade beef stock and 1 C homemade chicken stock)
  • 1 T freshly squeezed lemon juice
  • 2 to 3 C finely sliced kale (I used lacinto kale)

Savory Yogurt Condiment
  • 2 C whole milk yogurt
  • 2 T preserved lemon peel, diced (my Preserved Lemons)
  • 2 T fresh herbs, chopped (I used Italian parsley)
  • 1 t freshly squeezed lemon juice

Other Elements for Serving

Freekeh Pilaf
Heat olive oil in a lidded pan and cook the garlic and shallots until softened. Stir in the freekeh and cook for a minute or two until the grains are glossy and nicely coated with oil. Add in the kale and stir until it turns brighter green. Pour in the liquid and the lemon juice. Bring to a boil.

Reduce the heat to a simmer and cover. Simmer for 20 to 25 minutes until all of the liquid is absorbed and the grains are softened. While the freekeh cooks, prepare the rest of the dish.

Savory Yogurt Condiment
Place all of the ingredients together in a small mixing bowl. Stir until well combined.

Other Elements for Serving
To serve place a scoop of pilaf in a serving bowl. Top with a poached egg. Spoon the yogurt on the side and add your microgreens. Sprinkle with more fresh chopped herbs.

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*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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