lebanese freekeh with spinach

Serves: 4

Ingredients:
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
1 cup whole grain freekeh rinsed, drained well
1 teaspoon ground cinnamon
2 tablespoons currants
3 cups vegetable liquid stock
3 cups baby spinach
1 tablespoon lemon juice
2 tablespoon pine nuts, toasted

Method:
heat oil in a large frying pan over medium heat. add onion. cook, stirring, for 5 minutes or until softened.
transfer onion to slow cooker. add freekeh, cinnamon, currants and stock. cover.
cook on high for 1 hour 45 minutes or until tender and most of the stock has been absorbed.
stir in spinach and lemon juice. stand for 30 seconds or until spinach has wilted. season with salt and pepper. serve sprinkled with pine nuts.