Freekeh with Parsley and Onions Recipe – Sunset Magazine

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped yellow onion (about 1/2 medium)
• 2 cups freekeh (roasted green wheat)* or farro
• 1 teaspoon dukkah*
• 1 teaspoon fine sea salt
• 3 1/2 cups Hearty Vegetable Broth (see headnote above) or store-bought
• 2 teaspoons lemon juice
• 1/3 cup coarsely chopped flat-leaf parsley