Bulgur, Freekeh and Green Beans

I love to find recipes that are bursting with goodness but still taste delicious and comforting – and this dish delivers. I found this on Ozlem’s Turkish Table and as I have never really used Freekeh before, thought I would give it a go. Not one spoonful of this went to waste! I ate it hot and cold and it was equally delicious. Freekeh is an acient grain (even mentioned in Leviticus in the bible) and is full of fiber, it has a unique, almost nutty taste and texture and aids digestion. Full of zinc, iron and calcium you can really eat without guilt!!! It’s simple to prepare and all ingredients are easy to source. Thank you Ozlem!

2 x cups of coarse bulgur (rinsed and drained)
1 x generous cup of freekeh (rinsed and drained) – available in most good supermarkets/health shops
1 x red onion finely chopped 
2 x cloves of garlic grated
2 x cups of chopped green runner beans (the flat ones)
1 x 14oz tin of plum tomatoes
4 x tbsp of olive oil
5 x cups of hot water (I also used a vegetable stock cube)
2 x tsbp red pepper flakes (available in most Turkish shops)
Sea salt & ground black pepper to taste

Trim and chop your green beans – about 2cm each piece.
Heat the oil in a big saucepan and gently fry the chopped onion and chopped green beans for 4-5 minutes.
Now stir in the garlic, rinsed and drained bulgur and freekeh, red pepper flakes and combine well, sauteing for a few more minutes.
Stir in the tinned plum tomatoes (mash them down with a wooden spoon), the hot water and vegetable stock cube. Stir everything together and add your salt and pepper to taste. 
Bring the mixture to a boil and then reduce the heat, put the lid on and simmer gently until all the liquid has been absorbed. (About 20-25 minutes).
As with all good pilaf recipes, once all the moisture has been absorbed, take off the lid, cover with a folded clean tea towel and replace the lid firmly. This removes all the very last of the moisture. Leave for 5-10 mins.
This goes well with a nice salad and a squeeze of fresh lemon.
Also great the next day at room temperature for lunch with black olives.


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