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)
Est. added sugars 0g
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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