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Grape Leaf Pilaf with Dilly Red Beans & Sumac Roasted Carrots
2 or 4 Serving Dinner

Grape Leaf Pilaf

with Dilly Red Beans & Sumac Roasted Carrots

Tags: High-Protein, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
670
FAT
9g
CARBOHYDRATES
106g
PROTEIN
27g

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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
Tools: Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
670
FAT
9g
CARBOHYDRATES
106g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the freekeh

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.

2
Roast the carrots

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.

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 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.

4
Finish the pilaf & sauce

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, as they can be slippery.

5
Serve

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

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