THE RECIPE JOURNAL · Main Course
Tomato-Stuffed Freekeh Recipe
This vibrant dish combines nutty freekeh with juicy tomatoes for a delightful burst of flavor and texture. It's a wholesome, easy-to-make meal that’s perfect for any day of the week.
FROM THE KITCHEN • Tomato-Stuffed Freekeh Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by rinsing the freekeh well, then soak it in a bowl of water for about 10 minutes before draining. In a large pot, combine the vegetable broth, water, and olive oil, and bring it to a boil. Once boiling, add the freekeh along with the tomato paste and all the spices—paprika, cumin, turmeric, salt, and black pepper. Give everything a good stir.
02
Step 2
Turn the heat down to medium-low and let it simmer gently. Stir occasionally to keep things from sticking, and cook until most of the liquid has been absorbed—this should take around an hour. When it’s done, take the pot off the heat and let it sit for about 5 minutes. Finally, fluff the freekeh with a fork before serving.
Why you’ll love it
This dish combines the nutty flavor of freekeh with juicy, ripe tomatoes for a unique and satisfying meal. It’s both hearty and fresh, making it perfect for any season. Plus, it’s a wonderful way to enjoy whole grains in a delicious way.
How to serve
Serve alongside a crisp green salad or roasted vegetables for a balanced meal. A dollop of yogurt or a drizzle of tahini can add creaminess and complement the dish’s earthiness. This dish also pairs well with grilled meats or a simple herb sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the tomatoes from becoming too mushy. You can also freeze portions for up to a month, but the texture may change slightly after thawing.
