Freekeh is made from young green wheat that has been fire-roasted and then cracked to varying degrees of coarseness and used in soups, pilafs and salads. It has a similar texture to bulgur, but with a rich, nutty, smoky flavor from the roasting. Freekeh is getting a lot of attention now as the next “super grain” since it is a good source of fiber, has a low glycemic index and heart-healthy nutrients. It is available in Middle Easter grocery stores (I like the Ziyad brand) or directly from Palestine with the Canaan brand, a fair trade social enterprise selling goods that are made the classic way by Palestinian co-operatives.
Ingredients
2 cups freekeh
Instructions
Cook in boiling salted water until the grain is just tender, approximately 20 minutes. The time will vary depending on the coarseness of the cracked grain. Drain thoroughly and dress with lemon vinaigrette while still warm.
Lemon Vinaigrette
Wisk together the following ingredients:
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice.
Zest of 1 lemon
2 garlic cloves, minced
1/2 tsp salt.
1/4 tsp freshly ground black pepper.
When the dressed grain has cooled toss with:
Pomegranate seeds
Fresh peas or double shelled fava beans
Scallions, thinly sliced
Arugula
Feta
Love the lightly smokiness of Freekeh. Will have to try this beautiful looking/sounding salad.