Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Start today"}]}]

Get 3 months FREE*

Start today
Get 3 months FREE*
Start today
Photo of Pumpkin and freekeh pilaf by WW

Pumpkin and freekeh pilaf

4 - 6
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Pilaf is traditionally made with rice but try swapping it for freekeh which is a roasted green form of wheat for a unique flavour.

Ingredients

Pumpkin

500 g, Kent variety, skin on, cut into 1cm pieces

Ground cumin

2 tsp

Garlic

2 clove(s), crushed

Ginger paste

5 g, (1 tsp)

Olive oil

1 tbs

Dry freekeh

100 g, (½ cup)

Vegetable stock cube

1 tsp, gluten free variety

Onion

1 medium, chopped

Celery

3 stick(s), thinly sliced

Broccolini

1 bunch(es), cut into shorter lengths

Marinated tofu

200 g, Japanese marinade, chopped

Instructions

  1. Preheat oven to 240°C. Line a large baking tray with baking paper. Combine pumpkin, cumin, garlic and ginger in a large bowl. Add half the oil, season with pepper and toss well to combine. Spread pumpkin onto prepared tray and roast for 25 minutes.
  2. Meanwhile, place freekeh in a large microwave-safe bowl. Add stock powder and 2 cups (500ml) boiling water. Cover and cook on HIGH (100%) for 15 minutes or until just tender.
  3. Meanwhile, heat remaining oil in a large frying pan. Cook onion and celery for 2-3 minutes or until just softened. Add broccolini and cook for 1-2 minutes or until just tender. Add a splash of water to create steam to keep broccolini crisp. Add tofu and warm through.
  4. Drain freekeh and add to onion mixture with roast pumpkin. Gently toss to combine.

Notes

TIP: To speed up your cooking process, use pre-prepared ingredients such as chopped pumpkin and peeled or crushed garlic.

You might like

You might like