Sweet & Savory Freekeh.jpg

EASTERN mediterranean FREEKEH

 Prep Time 10 minutes

 Cook Time 50 minutes

 Total Time  60 minutes

 Servings 4 servings


  • 2 medium sweet potatoes, scrubbed and diced

  • 1-2 tablespoons olive oil

  • 1 ½cups vegetable broth

  • 1 ½teaspoons allspice, ground

  • ½teaspoon cinnamon

  • 3 cloves garlic, minced

  • ½ cup uncooked freekeh

  • ½ cup Superseedz pumpkin seeds, naked or sea salt

  • chopped fresh mint (optional)


  1. Preheat oven to 375ºF and line a baking sheet with parchment paper.

  2. Using a fork, prick each sweet potato several times place ona parchment lined baking sheet and add olive oil using a pastry brush. Wrap each sweet potato loosely in aluminum foil and cook for about 30 minutes, using an oven mitt squeeze the potato and insert a knife or a fork to the center to see if it is tender. If it is not tender place them back in the oven for another 10-15 minutes and check them again. Set aside.

  3. In a large skillet over medium heat, add vegetable broth, spices, garlic and freekeh. Bring to a boil, reduce heat and cover. Allow to simmer for about 25 minutes until freekeh is tender and liquid is absorbed. Add salt and pepper to taste. Stir in cooked sweet potatoes and pistachios. Garnish with mint.