Pumpkin and freekeh pilaf
500 g, Kent variety, skin on, cut into 1cm pieces
2 clove(s), crushed
5 g, (1 tsp)
100 g, (½ cup)
Vegetable stock cube
1 tsp, gluten free variety
1 medium, chopped
3 individual, thinly sliced
1 bunch(es), cut into shorter lengths
200 g, Japanese marinade, chopped
- 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.
- 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.
- 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.
- Drain freekeh and add to onion mixture with roast pumpkin. Gently toss to combine.