ROASTED WHOLEGRAIN FREEKEH – vegetarian recipe
1tb extra virgin olive oil
2 cloves garlic, crushed
1 onion, finely diced
1 red capsicum, diced
400g Roasted Wholegrain Freekeh
1 L vegetable stock
1 bay leaf
1 cup cherry tomatoes, halved
Handful basil leaves, torn
50g feta cheese
- Heat the oil in ovenproof saucepan, add the onion and garlic and sauté for a few minutes until translucent.
- Add the capsicum and sauté for a couple of minutes more.
- Add the Freekeh, stock and bay leaf. Cover with a lid and bring to the boil. Place into preheated oven at 180 and cook for 45mins or until the stock is absorbed and the Freekeh is cooked.
- Add the tomatoes and basil and season to taste. Crumble the feta over the top and serve.