Freekeh Pilaf with Roasted Vegetables

Ingredients

• 1 cup freekeh
• 2 cups vegetable broth
• 1 bell pepper, cubed
• 1 carrot, cubed
• 1 cup butternut squash, cubed
• 3 tbsp olive oil
• 1 onion, sliced
• 2 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cinnamon
• Salt and pepper to taste
• Fresh herbs for garnish

Method

1. Toss vegetables with 1 tbsp olive oil, cumin, coriander, and cinnamon; roast at 400°F for 20 minutes.
2. Meanwhile, toast freekeh in a pan with remaining olive oil for 2 minutes.
3. Add vegetable broth and bring to a boil, then reduce heat and simmer covered for 20 minutes.
4. Stir in roasted vegetables and let sit for 5 minutes.
5. Season with salt and pepper, garnish with fresh herbs, and serve.