Chef Jason Parsons shows us a delicious grain side dish, packed with healthy red peppers and green beans.

Red pepper, green bean, and saffron freekeh

Ingredients:

• 2 cups Casbah® freekeh
• 4 cups Imagine® organic low sodium vegetable broth
• 1 tsp butter
• 1 pinch saffron
• 1 cup sliced red pepper
• 1 cup blanched green beans
• ½ cup sliced red onion
• 1 tsp Spectrum® walnut oil
• ¼ bunch fresh mint

Method:

1. Remove the mint leaves from the stems and set aside.
2. Place the stems, saffron and vegetable broth in a pot and steep over low heat for 15 minutes.
3. Strain the saffron broth and set aside.
4. Melt the butter in a pot over medium heat, add the freekeh and coat the grains with the butter.
5. Add the grains to the saffron broth and simmer for 20 to 25 minutes.
6. Warm the walnut oil in a sauté pan over medium heat, add the red onion, peppers and beans and sauté for 1 minute.
7. Combine cooked saffron freekeh to sautéed vegetables, add fresh mint, and season with salt and pepper.
8. Serve immediately. Dish can be served as a side or topped with a grilled chicken breast for an entrée.

Courtesy Jason Parsons, @chefparsons