Comments on: Bulgur and Freekeh Pilaf with Roasted Butternut Squash

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!

By: cathy

cathy — Tue, 09 Feb 2010 04:10:25 +0000

Thanks, all! Zora: Reading into it, I became aware that freekeh is usually a different grain from spelt, or wheat, but similar, too. However, Cayuga Organics’ freekeh is the exact same grain as their own spelt, only they’ve smoked and roasted it in the classic freekeh manner, and so call it such. (Farmers told me so.) So, use freekeh or spelt or whatever you choose, and I hope to get my hands on some of the stuff you’re talking about soon, too!

By: Joanna

Joanna — Tue, 09 Feb 2010 03:31:40 +0000

Thanks so much for posting this! The recipe looks wonderful, I actually had a freekeh and butternut squash risotto not too long ago and have been searching like crazy for freekeh so I could try to replicate it. I will definitely be checking out Cayuga Organics.