Grape Leaf Pilaf
with Dilly Red Beans & Sumac Roasted Carrots
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- ¾ cup freekeh
- 2 carrots
- 2 tsp ground sumac
- 13.4 oz kidney beans
- ¼ oz fresh dill
- 2 scallions
- 1 lemon
- 4 stuffed grape leaves (dolmas)
- ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- ⅓ cup dried tart cherries
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Rinse and sort the freekeh, and add 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 to the saucepan. 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 cooked freekeh to the saucepan. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.
Peel carrots and slice into 4 inch sticks. Add sliced carrots, 2 tsp (4 tsp) olive oil, sumac, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and slightly browned, 10 to 12 minutes.
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. TIP: The dill fronds are the wispy leaves on the thick stem.
Roughly chop the stuffed grape leaves, add to the cooked freekeh, and stir. Taste, and add salt and pepper as necessary. Add remaining lemon juice, yogurt, and a pinch of salt to a small bowl and stir the lemon yogurt. TIP: Be careful chopping the grape leaves because they can be slippery.
Divide the grape leaf pilaf between large bowls and add dilly red beans and sumac roasted carrots. Top with dried cherries and drizzle with lemon yogurt. Tuck in!