This delicious recipe was created by Megan at Red Kitchen in Te Awamutu. We have tweaked it slightly to make it a vegetarian dish.

1½ cups freekeh, rinsed in cold water
¼ cup olive oil
1 onion
3 cloves garlic, sliced
100g dried cranberries
3 cups good quality vegetarian stock
½ cup chopped parsley
½ cup chopped mint
100g toasted pistachio
75g crumbled feta
salt and pepper

1. Heat oven to 180°C fan bake
2. Heat olive oil in a sauté pan; add the onion, garlic and cranberries. Sauté for approx two
minutes.
3. Add the vegetarian stock, stir. Pop a lid on and put in the oven for 30 minutes.
4.. Take out of the oven, rest for 15 minutes and then fluff with a fork. Check the seasoning.
5. Fluff the remaining ingredients through with a fork, serve.

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