FREEKEH WITH ROASTED ROOT VEGETABLES
MAKES 6 TO 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 45 MINUTES
1 cup freekeh
3 cups cubed butternut squash
2 cups cubed sweet potato
1 cup sliced parsnips
2 beets, cubed
1 red onion, cut into cubes
5 tbsp olive oil, divided
2 tbsp honey
1 tbsp cumin seeds
2 cloves garlic, chopped salt and pepper
2 tbsp red wine vinegar
½ cup dried cranberries
3 blood oranges, cut into segments ½ cup chopped fresh parsley In large pot of boiling salted water, cook freekeh until tender, about 40 minutes; drain well. Meanwhile, preheat oven to 400°F. Line baking sheet with foil. In large bowl, combine squash, sweet potato, parsnips, beets, red onion, 3 tbsp of the olive oil, honey, cumin seeds and garlic. Season with salt and pepper. Spread vegetable mixture in single layer on baking sheet; bake, turning baking sheet halfway through cooking, 40 to 45 minutes until tender.
In large bowl, combine freekeh, roasted vegetables, remaining oil, vinegar and cranberries; season with salt and pepper. Transfer to serving plate; garnish with orange segments and sprinkle with parsley.
PER EACH OF 8 SERVINGS about 300 cal, 6 g pro, 8 g total fat (1 g sat. fat), 51 g carb (8 g dietary fibre, 20 g sugar), 0 mg chol, 250 mg sodium, 2 mg iron.