Last Updated on May 31, 2015 by Chef Mireille
Freekeh has become really popular in the last few years. This green wheat has a mild, nutty taste and is a healthy #wholegrain alternative to rice. After a recent visit to Kansas City where pistachios are more reasonably priced than they are in my home city, I was able to complete this delicious meal with the crunchy pistachio garnish.
This dish has varying textures and flavors that make it a complex and palate pleasing dish. Spicy, sweet, salty and smoky…all at the same time.
Although this is a Middle Eastern type of preparation with the inclusion of dried fruit and nuts, I added a little Peruvian flavor into this dish by using one of my favorite pepper pastes. You can substitute your favorite spicy pepper paste like harissa or sambal olek if you prefer.
- 2 tablespoons shallot oil
- 1 large thinly sliced shallot
- 2 sliced Aidell’s chicken sausage (use your favorite flavor)
- 1 head of chopped chicory
- 1 5.5 oz. can Spicy Hot V-8 juice
- 1 tablespoon Dona Isabel amarillo pepper paste
- 1 1/2 cups freekeh
- 1/2 teaspoon salt
- 1/3 cup dried cranberries
- 4 tablespoons pistachios
In a large deep skillet, heat oil. Add shallot and chicken sausage. Saute for about 5 minutes, until the shallots caramelize and the sausage starts to brown.
Add chicory and cook on high heat for 5 minutes.
Add V-8, pepper paste, dried cranberries, salt, 1 cup water and freekeh.
Bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until liquid has been absorbed.
To serve, garnish with pistachios.
This is the perfect #onepotdish – healthy and delicious!!!
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