Make a delicious dish with ingredients already on hand
Roasted vegetables with freekeh
I’ve been trying to come up with recipes that use ingredients in my fridge and pantry, so I can limit unnecessary trips to the grocery store. The following recipe combines a variety of textures and flavors that can easily be swapped for ingredients you have on hand.
Freekeh is wheat that has been harvested while young and green; and because it’s been roasted, it has a subtle smoky flavor. It has a chewy texture similar to bulgur or farro, which makes it the perfect base for a pilaf or salad.
If you don’t have freekeh on hand, you can substitute it with rice, quinoa, coarse bulgur or farro. You’ll just need to adjust the water and cooking times according to the package instructions.
You can find balsamic glaze on store shelves or you can make your own. To make, add 2 cups of balsamic vinegar to a small pot, bring to a boil, then reduce to a simmer for 20 to 25 minutes until reduced to 1⁄2 cup. Remove from heat and allow to cool for 10 minutes (it will continue to thicken). You can also sweeten with a touch of sugar if you want.
You can substitute any vegetables you have on hand for the Brussels sprouts and sweet potato — just be sure to cut everything roughly the same size so it cooks evenly.