From the blog For Love of the Table
1 small to medium bunch Swiss Chard, stems removed and the leaves cut cross-wise into 1-inch wide ribbons
1 T. olive oil
1 small clove of garlic, minced
pinch hot pepper flakes
1 to 2 T. olive oil
2 medium spring onions, trimmed, well-rinsed and thinly sliced (white plus a few inches of the green)
kosher salt
1/2 c. cracked freekeh, rinsed and drained
a scant 2/3 c. chicken stock
2 heaping T. dried currants
2 1/2 to 3 T. toasted pine nuts
2 to 3 T. finely chiffonade mint (or minced flat leaf parsley)
1/2 T. lemon juice (or to taste)
2 oz. soft goat cheese
Wash the chard in several changes of water in order to remove all dirt and grit. Set aside to drain (it is not necessary to spin dry unless you will be storing it after washing it). Place the olive oil, garlic and pepper flakes in a sauté pan set over moderate heat. When the garlic begins to sizzle and is fragrant, add the chard a handful at a time, turning to coat each handful in the oil as you do. After all of the chard has been added to the pan, reduce the heat and cook, stirring occasionally, until the chard is just tender (not mushy). If the chard is not young and tender, it may be necessary to reduce the heat and cover the pan to help the chard cook. It should take 10 to 20 minutes to cook. Set aside.
Warm one or two tablespoons of olive oil in a medium saucepan with a tight fitting lid over moderate heat. Add the onions along with a pinch of salt and sweat until tender and translucent. Increase the heat to medium high and add the drained freekeh along with a generous pinch of salt. Continue to cook for a minute until the grains are coated in the oil and sizzling in the hot oil. Add the stock and bring to a full boil. Reduce the heat to low and cook, covered until the freekeh is tender—20 to 25 minutes. Remove from the heat and scatter the currants over the surface of the freekeh. Cover and let stand for 5 minutes.
If the chard has become cold, warm briefly. Add the chard to the rested freekeh along with the mint and pine nuts. Toss to combine and season to taste with salt, pepper and lemon juice. Divide the freekeh among two plates. Crumble some goat cheese over each along with a few more pine nuts and more mint.
Notes:
• The quantities in this recipe made a satisfying entrée for two light appetites. It would also make a delicious side dish (for chicken or fish) for three or four.
• The recipe may be multiplied without difficulty—just use 1 1/4 c. of stock (or water) for every cup of freekeh.
• This pilaf is excellent hot—but it is also delicious at room temperature. It would be wonderful to take to work or school for lunch.
http://www.forloveofthetable.com/2013/05/learning-about-new-grain-freekeh-pilaf.html