Freekeh Pilaf with Caramelized Onions and Almonds

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Nutty freekeh grain cooked to fluffy perfection, combined with sweet caramelized onions and crunchy toasted almonds for a satisfying grain side. This Middle Eastern-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs freekeh (cracked green wheat), olive oil, large onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups freekeh (cracked green wheat)
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup whole almonds, toasted and chopped
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add 1 thinly sliced large onion with a pinch of salt and cook slowly for 20-25 minutes, stirring frequently until deeply caramelized and golden brown.
2. Step 2: While onions caramelize, rinse 1 1/2 cups freekeh under cold water. In a medium pot, bring 3 cups vegetable broth to a boil.
3. Step 3: Add the rinsed freekeh and 1 tsp salt to the boiling broth, reduce heat to low, cover, and simmer for 20-25 minutes until the liquid is absorbed and freekeh is tender.
4. Step 4: In a small dry skillet, toast 1/3 cup whole almonds over medium heat for 4-5 minutes until fragrant, stirring often to avoid burning. Chop toasted almonds roughly.
5. Step 5: Fluff cooked freekeh with a fork and fold in the caramelized onions, toasted almonds, 1/2 tsp black pepper, 2 tbsp chopped fresh parsley, and the remaining 1 tbsp olive oil.
6. Step 6: Serve warm as a side dish to grilled meats or vegetables.