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Freekeh with Chard and Roasted Carrots

Hands-on time 35 mins
Total time 42 mins

Serves 6 (serving size: about 3/4 cup)

If you can find rainbow chard, use it here for its glorious array of colors; if not, the beet-red stems of standard ruby chard will be lovely, too. Because this dish combines vegetables and starch, it is all you need to complete the perfect roast chicken dinner.


  • 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)

Nutrition Information

  • 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

  1. Preheat oven to 425°F.

  2. 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.

  3. 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.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;