· Directions. 1 Pre-heat oven at 200 degree Celsius. In a baking sheet, add the pumpkin cubes, coat with a drizzle of olive oil and season with salt and pepper. Roast in the oven for 20 minutes. 2 In a large pot, on high heat, sauté onions, cinnamon stick with some olive oil and fry until the onion has a translucent colour.
· 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.
· Instructions. Wash freakeh thoroughly and soak in water for 10-15 minutes. In a medium sauce pan or pot, sauce onions in olive oil over medium-high heat until fragrant for almost 2 minutes. Drain freakeh and add to the pan. Stir to roast freakeh for about 3 more minutes. Add chicken broth and bring to a boil.
· Instructions. Combine the freekah and water and bring it to a boil. Reduce the heat to a simmer, then simmer uncovered gently for 15 to 20 minutes, stirring occasionally, until the freekah is tender and the liquid is completely absorbed. (Taste at 15 minutes, and if it's tender, you can drain off a little of the excess liquid.)
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