Grape Leaf Pilaf

with Dilly Red Beans & Sumac Roasted Carrots

dinner

Lemon Root Vegetables Nuts Kidney Beans Fruit Coconut Cashews Carrot Beans/Legumes Grain Bowl Dinner Mediterranean Soy-Free High-Protein Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
660
FAT
9g
CARBOHYDRATES
109g
PROTEIN
30g

MAIN INGREDIENTS

  1. ¾ cup freekeh
  2. 2 carrots
  3. 2 tsp ground sumac
  4. 13.4 oz kidney beans
  5. ¼ oz fresh dill
  6. 2 scallions
  7. 1 lemon
  8. 4 stuffed grape leaves (dolmas)
  9. ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  10. ⅓ cup dried tart cherries
  11. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew, coconut), wheat
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the freekeh

Preheat the oven to 425°F. Add freekeh to a small saucepan over medium-high heat. Toast, shaking occasionally, until fragrant, 2 to 3 minutes. Add 1 cup (2 cups) water and a pinch of salt, and bring to a boil. Cover, reduce heat to low, and simmer until grains are tender, 20 to 24 minutes. Drain any remaining water and return freekeh to the pan.

2
Roast the carrots

Peel the carrots and cut into 4 inch sticks. Transfer to a baking sheet and toss with 2 tsp (4 tsp) olive oil, sumac, and a pinch of salt and pepper. Roast until tender and slightly browned, 10 to 12 minutes.

3
Marinate the beans

Drain and rinse the kidney beans. Pick and roughly chop the dill fronds. Thinly slice the scallions. Halve and juice the lemon(s). Add kidney beans, chopped dill, sliced scallion, just half the lemon juice, and 1 tbsp (2 tbsp) olive oil to a medium bowl, and stir. Taste, and add salt and pepper as necessary.

4
Finish the pilaf & sauce

In a small bowl, combine the remaining lemon juice, yogurt, and a pinch of salt. Roughly chop the stuffed grape leaves, add to the cooked freekeh, and stir. Taste, and add salt and pepper as necessary.

5
Serve

Divide the grape leaf pilaf between large bowls and add the dilly red beans and sumac roasted carrots. Top with tart cherries and drizzle bowls with lemon yogurt. Tuck in!