Kale and Crimini Mushroom Greenwheat Freekah Pilaf

Greenwheat freekah is as versatile as rice, so it's an easy substitute for many of your favorite rice-based recipes. With a full vegetable bin in the fridge, I decided to make a pilaf using kale, crimini mushrooms, and herbs. It was hugely easy to put together and absolutely delicious. 

Kale and Crimini Mushroom Greenwheat Freekah Pilaf

Makes six servings


1 cup greenwheat freekah

1 3/4 cups water or stock

3 tablespoons extra virgin olive oil

4 cloves garlic, minced

1/2 cup onions, chopped

1/2 pound crimini mushrooms, sliced

1 bunch kale, chopped

1/4 cup chopped fresh herbs, such as sage, oregano, or Mexican tarragon

Juice of half a lemon

salt and pepper to taste


1. Bring water or stock to a boil. Stir in the freekah. Cover and simmer for 20 minutes. Remove from heat and let sit covered for 10 minutes.

2. While the freekah is simmering, heat a large saute pan or wok. Add oil and warm up. Reduce the heat and add the garlic and onions. Let them cook slowly until almost caramelized. Add mushrooms and cook until softened. Add kale and herbs. Cook until wilted. Stir in the lemon juice and season with salt and pepper. 

3. Add the cooked freekah and mix thoroughly. Serve.