Tomato, Onion, Olive and Freekeh Pilaf

March 16, 2021
3 Ratings
Photo by Tablecollective
  • Prep time 15 minutes
  • Cook time 1 hour 40 minutes
  • Serves 4
Author Notes

Based on the Provencale Pissaladière, adding the tomatoes makes it a versatile base for many dishes. Here it's paired with freekeh cooked gently in tomato broth for flavor.
*This mixture will make approximately 6 cups, use 3 cups for the pilaf and save the rest for another dish such as Tomato, Onion, Olive, and Anchovy Tart.

What You'll Need
  • For the Tomato and Onion Base
  • 16 ounces Tomato Bliss Purple and Dark Red Heirloom Tomatoes
  • 3 pounds yellow onions
  • 3 tablespoons butter
  • 4 tablespoons olive oil
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 1 bay leaf
  • 2 cloves garlic, peeled and crushed
  • 6 anchovy fillets (optional)
  • 16 oil-cured black olives
  • For the Freekeh
  • 1 cup freekeh
  • 1 cup Tomato Bliss Clarified Tomato Broth
  • 1/2 teaspoon salt
  1. For the Tomato and Onion Base
  2. Thinly slice the onions by hand or on a mandoline.
  3. Melt the butter and oil in a heavy pan. Add the onions, garlic, thyme, rosemary, and bay leaf. Gently sweat the onion mixture on low heat for about an hour and a half, until caramelized.
  4. Stir Tomato Bliss Purple and Dark Red Heirloom Tomatoes into the onion mixture.
  1. For the Freekeh
  2. Bring Tomato Bliss Clarified Broth and salt to a boil.
  3. Add freekeh, reduce heat and cover, cook for 20 minutes. Remove from heat, uncover, and let sit for 5 minutes.
  4. Stir Tomato and Onion mixture into warm freekeh, warm through in pot, or put in an oven-proof pan to warm.

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