Pumpkin and freekeh pilaf
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
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