Fregola with Grilled Red Onions and Pine Nuts

Name: Fregola with Grilled Red Onions and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 3 tablespoons sherry vinegar; Kosher salt and freshly ground pepper; 2 large red onions, sliced 1/2 inch thick; 1 1/4 pounds medium fregola (about 3 cups); 1 cup pine nuts (5 ounces); 4 medium carrots, finely diced; 3 celery ribs, finely diced; 1/3 cup coarsely chopped cilantro; 1/3 cup coarsely chopped flat-leaf parsley

Servings: persons

1
On a shallow platter, combine 2 tablespoons of the olive oil with 2 tablespoons of the vinegar and season generously with salt and pepper.
2
Add the onion slices and turn to coat, keeping the slices intact; let stand at room temperature for 30 minutes.
3
Light a grill or preheat the broiler.
4
Grill the onions over a medium-hot fire or broil for about 8 minutes, until softened and charred in spots.
5
Return the onions to the platter and let cool.
6
Coarsely chop the onions and transfer them to a large bowl.
7
In a large pot of boiling salted water, cook the fregola until al dente.
8
Drain well, shaking off any excess water.
9
Return the fregola to the pot, add 1/4 cup of the oil and toss to coat.
10
Spread the fregola out on a large rimmed baking sheet to cool.
11
Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil.
12
Add the pine nuts and cook over moderate heat, stirring constantly, until golden, about 4 minutes.
13
Drain on paper towels and let cool.
14
Add the remaining 1 tablespoon of olive oil to the skillet along with the carrots and celery and cook over moderate heat until softened, about 4 minutes.
15
Transfer to a plate and let cool.
16
Add the fregola to the bowl with the grilled onions.
17
Add the carrots and celery, pine nuts, cilantro, parsley and the remaining 1 tablespoon of vinegar.
18
Season with salt and pepper and serve.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 3 tablespoons sherry vinegar, Kosher salt and freshly ground pepper, 2 large red onions, sliced 1/2 inch thick, and more.

Yes, Fregola with Grilled Red Onions and Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!