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5 from 1 vote
Leek, Walnut and Lemon Pilaf
Servings: 4
Author: Cath
Ingredients
  • 250 g leeks, quartered lengthways and chopped
  • 50 g bulb of fennel, diced
  • 1 shallot about 50g in weight, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp dried thyme or double the amount of fresh
  • 1/2 lemon zested and juiced
  • 1 tbsp fresh parsley, finely chopped
  • 125 g freekeh or bulgur wheat
  • 200 ml vegetable stock
  • 12 walnut halves chopped
Instructions
  1. Pour and heat 2 tbsp olive oil into a wide, heavy frying pan or large saucepan on a low to medium heat.

  2. Add the finely chopped shallot, diced leeks and fennel and if you have no fennel just use an extra 50g of leeks to make up the weight. Soften for 10 minutes, stirring occasionally so they don't brown.

  3. Rinse the freekeh in a sieve and add to the pan of leeks etc along with the thyme and the vegetable stock.

  4. Bring to a simmer, cover and cook for about 20 minutes or until liquid is absorbed (Do add a little more liquid and cook for five minutes more if the freekeh is a still a little crunchy).

  5. Then take off heat and let it stand covered for 10 minutes.

  6. Roast the walnuts under the grill or in the oven for a few minutes - don't let them burn! 

  7. Stir in the zest and juice of the half a lemon. 

  8. Top with walnuts and parsley.