Freekeh is quickly moving to the top of my ‘favorite ancient grains’ list.  Similar in texture to a cracked wheat, this pilaf-like side dish uses freekeh as its base, along with roasted carrots, roasted Swiss chard stems, wilted Swiss chard greens, and fresh herbs. Flavored with the warm taste of ground cumin, my favorite part about this recipe is the roasting of not only the carrots, but the Swiss chard stems as well.  The stems become tender and caramelized around the edges when roasted, and their counterpart, the Swiss chard leaves, are wilted right into the warm freekeh pilaf.  A hearty vegetarian main dish, or a colorful side dish for any day of the week.

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Tagged: ancient grain, Ann Taylor Pittman, carrots, chard, chicken stock, Everyday Whole Grains, freekeh, fresh herbs, ground cumin, onion, roast carrots, side dish, Swiss chard, vegetarian