Comments on: Bulgur and Freekeh Pilaf with Roasted Butternut Squash

By: Aya

Aya — Mon, 07 May 2012 02:08:17 +0000

I just made this and I love it! This will be great to pack for lunch tomorrow, too.
I love to take all my nutrients from natural source/food as much as possible. So this is great recipe for me.
Thank you for sharing them!
P.S. I’ve been reading your book and enjoying so much!

By: jakethis

jakethis — Thu, 03 May 2012 12:29:16 +0000

is enough to garner sufficient attention.all said…

and done, article writing is something, which must come from within. our articles must be so powerful that they must actually transport the readers to the imaginary world that we wish to create. if you want to be a good writer,…

By: bedok residences

bedok residences — Tue, 22 Nov 2011 18:26:42 +0000

bedok residences…

[...]Bulgur and Freekeh Pilaf with Roasted Butternut Squash » Not Eating Out in New York[...]…

By: Kavia

Kavia — Wed, 20 Apr 2011 22:35:31 +0000

More Recipes found here
http://store.indianfoodsco.com/InfoPage.cfm?PageId=Ajika_Freekeh0001

Thanks

By: Vegetarian Recipe Round-Up « The Good Life

Vegetarian Recipe Round-Up « The Good Life — Fri, 30 Apr 2010 19:44:51 +0000

[...] Borrachos Remixed (Last Night’s Dinner) Broccoli Ricotta Pizza (Not Eating Out in New York) Bulgur and Freekeh Pilaf with Roasted Butternut Squash (Not Eating Out in New York) Butternut Squash Puree (30 Bucks a Week) Cabbage, Pear and Pistachio [...]

By: JJ

JJ — Mon, 08 Mar 2010 19:55:13 +0000

I cooked this a week ago and just LOVED it. I’m going to be serving it at a party I’m throwing this weekend. Here are my tweaks:

I searched through two cities in Oregon USA (Eugene and Portland) and was not able to find freekeh. So, I used barley instead. Bulgar was easy to find. I love quinoa, so I will be adding that too for my party. I would love to try freekeh some day. It doesn’t appear to be available on-line yet in the store linked to in the article above.

I cooked the grains in my rice cooker. It was a super easy, hands-free way to cook the grains. They came out perfectly cooked. Despite the warning in the article, I cooked the grains together and it worked fine. (Maybe it would have been better if I had cooked them separately?)

I used fat-free feta. I have nothing against full-fat cheese. It’s just that the fat-free version was easily accessible and my party is going to be a chocolate-tasting of over 20 quality chocolates. People are going to get enough fat from that.

I used curry powder instead of cayenne pepper. It made my house smell wonderful!

By: Lee Theodoros

Lee Theodoros — Mon, 15 Feb 2010 14:07:14 +0000

I’m on a grain bent too, with bulgur and farro .. I grew up eating both and cannot get enough of them while it’s cold out and I feel like i have to have something to fill me up!
BTW, I really enjoy your blog … I’ve added it to my brand new blogroll too. Thanks for giving me something fun and useful to read every week.

By: cookingoutloud

cookingoutloud — Sun, 14 Feb 2010 15:30:06 +0000

Looks absolutely delicious!!!

By: Nutrition Unplugged | It’s a Freekeh Friday

Nutrition Unplugged | It’s a Freekeh Friday — Fri, 12 Feb 2010 16:29:21 +0000

[...] a collection of other freekeh recipes to try: Bulgur and Freekeh Pilaf with Roasted Butternut Squash, Feta and Parsley – Not Eating Out in N… Freekeh Salad – Taste Book Freekeh, Almond and Baby Spinach Salad – Stone Soup Freekeh [...]

By: Lorna Sass

Lorna Sass — Wed, 10 Feb 2010 13:36:05 +0000

I’m so thrilled that you’ve discovered delicious, smokey frikkeh. Do you know my WHOLE GRAINS FOR BUSY PEOPLE and WHOLE GRAINS EVERY DAY, EVERY WAY (which won the James Beard Award in the “healthy focus” category)?

I’ve written a review of your new book for HuffPo Green pages. Congratulations on a terrific read!