Grape Leaf Pilaf with Black-Eyed Peas & Sumac Roasted Carrots

Grape Leaf Pilaf

with Black-Eyed Peas & Sumac Roasted Carrots

VIEW WEEKLY MENUS
dinner

Winter Recipes Quick and Easy Spring Recipes Fall Recipes Soy-Free High-Protein Grain Bowl Dinner Mediterranean Root Vegetables Beans/Legumes
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
600
FAT
8g
CARBOHYDRATES
112g
PROTEIN
22g

MAIN INGREDIENTS

  1. ¾ cup freekeh
  2. 2 carrots
  3. 2 tsp ground sumac
  4. ¼ oz fresh dill
  5. 2 scallions
  6. 1 lemon
  7. 1 cup black-eyed peas
  8. 4 brown rice stuffed grape leaves
  9. ¼ cup vegan yogurt
  10. ⅓ cup dried cherries
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Cook the freekeh
Preheat the oven to 400°F. Add the freekeh to a small saucepan over medium-high heat. Toast in the dry pan, shaking occasionally, until the grains are fragrant, about 2 to 3 minutes. Add 1¼ cups water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer freekeh until tender, about 20 to 24 minutes. Drain any remaining water and return to the pan.
2
Roast the carrots
Peel the carrots and cut into 4 inch long sticks. Transfer to a baking sheet and toss with 1 tbsp olive oil, sumac, and a pinch of salt, and pepper. Roast the carrots until tender and lightly browned, about 14 to 18 minutes.
3
Marinate the black-eyed peas
Pick the dill fronds and roughly chop. Thinly slice the scallions. Halve the lemon. In a medium bowl, combine the chopped dill, sliced scallions, black-eyed peas, juice from half the lemon, a pinch of salt and pepper, and 2 tbsp olive oil. Toss the marinated black-eyed peas well.
4
Finish the grape leaf pilaf
Roughly chop the stuffed grape leaves (be careful, they can be a bit slippery!). Add stuffed grape leaves to the cooked freekeh, stir, and season with salt and pepper.
5
Serve
In a small bowl, combine the yogurt, remaining lemon juice, and a pinch of salt. Divide the grape leaf pilaf between large bowls. Top with marinated black-eyed peas, sumac roasted carrots, and dried cherries. Drizzle bowls with lemon yogurt. Bon appétit!