Ingredients
1/2 cup freekeh
1/2 lb Brussel sprouts, outer leaves removed and sliced in half
4 tablespoons olive oil
1 onion diced
1 Granny Smith apple, peeled, cored and chopped
2 tablespoons honey
Juice of 1 lemon
Seeds of 1 pomegranate
1/3 parsley chopped
1/4 teaspoon salt
Freshly ground pepper
1/4 cup dried cranberries
Directions
Wash the freekeh at least three times, letting the outer shells and chaff that float to the top of the water, then slowly pouring off. In a small saucepan, place 1/2 cup freekeh and 1 1/2 cups water. Bring to the boil, stir and reduce to a simmer. Cover and cook. Test after 20 minutes, but may take up to 40 minutes. This can be made a day ahead and kept in the fridge.
For the Brussels sprouts, remove outer leaves and wash. Preheat oven to 400 degrees Fahrenheit.
Toss 2 tablespoons olive oil and 1/8 teaspoon salt with the Brussels sprouts, spread on a parchment papered cookie sheet and roast for 20 minutes while turning once with a spatula at the 15 minute mark. The Brussels sprouts can also be made a day ahead and kept in the fridge covered.
On the day of eating, heat 2 tablespoons olive oil over low medium heat in a large saute pan. Add the onions and saute until the onions are soft and translucent. Add the chopped apple and lemon juice to the onions and saute until the apples are soft but not mushy. Add 2 tablespoons honey, 1/8 teaspoon salt and some freshly ground pepper. Saute for a few minutes longer. If you had stored the freekeh and Brussels sprouts in the fridge, add to the pan and let them warm through, Only need to be warm not hot. Remove from the heat and add the pomegranate seeds, dried cranberries and chopped parsley. Mix and serve at room temperature.
Keeps well in fridge, nice cold too.
