- 3 medium carrots
- 12 ounces rainbow Swiss chard
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 3/4 cup finely chopped onion
- 3/4 teaspoon ground cumin
- 1 3/4 cups unsalted chicken stock (such as Swanson)
- 1 cup uncooked cracked freekeh
- 1/4 teaspoon freshly ground black pepper
- Assorted fresh herbs (such as parsley, basil, and oregano; optional)
- calories 166
- fat 5.4 g
- satfat 0.7 g
- monofat 3.7 g
- polyfat 0.7 g
- protein 7 g
- carbohydrate 26 g
- fiber 5 g
- sugars 3 g
- Est. Added Sugars 0 g
- cholesterol 0 mg
- iron 4 mg
- sodium 341 mg
- calcium 65 mg
How to Make It
Preheat oven to 425°F.
Cut carrots in half lengthwise; cut each half into 1½-inch-long pieces. Cut thicker pieces in half lengthwise. Remove leaves from chard stems; tear leaves, and set aside. Cut stems into 1 1/2-inch long pieces; set aside. Combine carrots and 1 tablespoon oil on a small jelly-roll pan; toss to coat. Cover pan with foil. Roast at 425°F for 10 minutes. Remove pan from oven (leave oven on). Add chard stems to pan with carrots; sprinkle with 1/8 teaspoon salt, and toss to combine. Roast, uncovered, at 425°F for 12 minutes or until tender.
Heat a large sauté pan or skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté 3 minutes. Add cumin; sauté 30 seconds, stirring constantly. Add stock and freekeh; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Add chard leaves; cover and cook 5 minutes or until chard wilts. Stir well to combine. Stir in 3/8 teaspoon salt and pepper. Add carrots and chard stems; toss gently to combine. Top with herbs, if desired.
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