Roasted Squash and Freekah Pilaf
Got a case of the winter-is-coming blues? Then whip up a batch of this Roasted Squash and Freekah Pilaf. It's exactly what the doctor ordered!
Servings: 6 servings
Calories: 521kcal
Ingredients
- 1½ cups cracked freekah
- 1 cup long-grain brown rice
- 5 cups low-sodium chicken broth divided
- 1 medium butternut squash peeled and diced into ½” cubes
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ¾ cup halved walnuts
- 1 cup dried cranberries
- ¾ cup pomegranate seeds ~1 medium pomegranate
- juice of 1 lemon ~2-3 Tbsp lemon juice
Instructions
- Preheat oven to 400°F.
- In a medium saucepan, add the cracked freekah and 3 cups of chicken broth. Stir and place over high heat until boiling. Cover pot and reduce heat to low. Simmer for 20-25 minutes.
- In another medium saucepan, add the brown rice remaining 2 cups of chicken broth. Stir and place over high heat until boiling. Cover pot and reduce heat to low. Simmer for 35-40 minutes.
- Meanwhile, toss the butternut squash in a bowl with the olive oil, salt and pepper until well coated. Place squash on a foil-lined sheet pan and roast for 20 minutes, or until tender. Set aside.
- Reduce oven temperature to 350°F. Place halved walnuts on a sheet pan and toast in the oven for 5-6 minutes. Set aside.
- In a large bowl, stir together the freekah, rice, squash, dried cranberries and pomegranate seeds.
- Finish with a squeeze of fresh lemon juice before serving.
Nutrition
Calories: 521kcal | Carbohydrates: 47g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Sodium: 455mg | Potassium: 744mg | Fiber: 6g | Sugar: 19g | Vitamin A: 13288IU | Vitamin C: 29mg | Calcium: 90mg | Iron: 2mg
