I am in love with this nutty, tasty Arabian cereal. So versatile as an accompaniment to salads, stews or in its own. Tonight I cooked it with some spinach. Hearty. Delicious.
Freekeh with spinach
300 gr of Freekeh
500 ml of vegetable stock
150 gr os spinach leaves
1/2 teaspoon of fennel seeds
1 cinnamon stick
1 tbsp of extra virgin olive oil
Salt & pepper
In a frying pan, fry the fennel seeds in the oil, add the spinach until is soft. Add in the Freekeh and mix everything well. Pour in the stock, the cinnamon stick and season with salt & pepper.
Let it cook until is soft to the taste but still with bite. (Around 15 mins, add more water if needed so it does not dry out).