Freekeh Pilaf With Eggplant & Red Pepper
Seasoned with cinnamon and all spice, this dish brings freekeh together with the earthy flavor of eggplant and the smoky, sweet flavor of roasted red pepper. If you haven’t had freekeh before, you’re in for a treat! This flavorful superfood grain is a tasty grain alternative to rice or quinoa. While this freekeh pilaf recipe is designed for use with your Instant Pot, it can be easily adapted for your stove-top pressure cooker. Have leftovers? Try these Stuffed Mushrooms with Freekeh!
What You’ll Need
- 1 C red onion, diced
- 2 cloves garlic, minced
- 1 tbsp water
- 1 3/4 C vegetable broth
- 1/8 tsp cinnamon
- 1/8 tsp all spice
- 1 C freekeh, unsoaked
- 3/4 C eggplant, diced
- 1 roasted red pepper, diced
- 1 can diced, fire roasted tomatoes
- 1/4 C fresh curly parsley, finely chopped
- Salt & fresh cracked pepper to taste
How To Make It
- Set your Instant Pot to Saute. Add onion to the pot and dry saute for 1 minute.
- Next, add garlic and continue to saute for another minute. You may need to add a little water to prevent sticking, which is why we call for it in the recipe. In my kitchen, I found myself adding roughly 2 teaspoons of water at this time.
- Cancel the Saute function. Add broth, cinnamon, all spice, freekeh and eggplant. Mix and then secure the cover. Turn the vent to the sealing position.
- Using the Manual setting, set your Instant Pot to high pressure. Then, set the cook time to 7 minutes. Your Instant Pot will come to pressure in just a few moments.
- Let the Instant Pot roll. After 7 minutes, it will beep and switch over to Keep Warm. Leave the lid on. Do not vent. At this point, you’ll want a natural release. This means that you need to let this sit, sealed, until the pressure comes down all on its own.
- You’ll know when the pressure has released when the float, which is located right next to the vent, drops down. On my Instant Pot, pressure was fully released after 15 minutes or so. Once the pressure has released, open the lid.
- Now, add the tomatoes and roasted red peppers to the pot. Mix. Secure the cover again for 2 minutes to allow the dish to warm through. NOTE: If you like a slightly saucy pilaf, don’t drain the tomatoes. If you prefer a drier pilaf, go ahead and drain them first. When I am serving this pilaf as a standalone entree at my house, I don’t drain the tomatoes. However, I always drain the tomatoes when I am pairing this with pilaf as a side dish with a saucy main.
- Just before serving, add the fresh parsley and season with salt and pepper to taste.
- Garnish your freekeh pilaf with chopped herbs and/or fresh cracked black pepper to taste. Enjoy!