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Mixed grain pilaf with seared pears & Gorgonzola
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250g LoveLife Quick Cook Freekeh & Quinoa
500ml Cooks’ Ingredients Vegetable Stock
50g flaked almonds
1 tbsp olive oil
3 Perfectly Ripe Rocha Pears, cored and cut into wedges
2 red onions, thinly sliced
2 cloves garlic, crushed
1½ tsp cumin seeds
½ x 28g pack coriander, finely chopped
100g Gorgonzola, diced
4 tsp clear honey
1. Put the freekeh and quinoa in a saucepan with the stock and bring to the boil. Cook very gently for 10 minutes until the stock is absorbed
and the grains are tender.
2. Meanwhile, lightly toast the almonds in a frying pan and tip onto a plate. Heat the oil in the pan and sear the pears briefly on the cut sides. Transfer to the plate. Cook the onions in the oil for 5 minutes until softened and golden. Stir in the garlic and cumin, then cook for a further 2 minutes.
3. Return the almonds and pears to the pan. Add the freekeh and quinoa and coriander. Mix well, season lightly and heat through for
a couple of minutes. Serve topped with the Gorgonzola and a fine drizzle of honey.
Typical values per serving:
low in sat fat
This recipe was first published in November 2020.