Thursday, February 5, 2015

I Am Freeking* Out

We have been trying new grains in our diet recently---quinoa (which is actually a seed not a grain), bulger wheat, and farro.  And yesterday in the News and Observer there was an article about an ancient grain, freekeh, with a recipe for a salad using it.  I was able to find freekeh at Whole Foods.  I like this new to us grain.  I can see that it will be a good substitute for rice in soups, salads, and others dishes.

Here's the recipe for Freekeh, chickpea salad:

1 cup freekeh
1/2 teaspoon salt, more to taste
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup thinly sliced celery, plus 3 tablespoons chopped leaves
1 bunch scallions, finely chopped
1 can chickpeas, drained and rinsed
1/4 cup fresh lemon juice, more to taste
1/2 teaspoon lightly toasted cumin seeds, ground, more to taste
1 garlic clove, minced or puréed (optional)
6 tablespoons extra-virgin olive oil

HEAT a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes.
Toasting freekeh in dry pan.
 Add 2 cups water and salt and bring to a boil.

Add water and bring to boil.
REDUCE heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes.

Remove pot from heat, add clean dishcloth and top and let sit for 10 minutes. 
Uncover and allow freekeh to cool another 10 minutes.
While freekeh is cooling chop herbs.
Parsley, mint, celery, and scallions.

COMBINE freekeh, chopped herbs, celery, scallions and chickpeas in a large bowl and toss together.
Mix freekeh, chickpeas, and herbs together.

In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired.

Serve right away or let sit for up to 1 hour before serving.
Ready to eat. 

Yield: 6 servings.

This is a nice combination of flavors, and it is rich in protein and fiber.  I added the dressing to each individual salad and not to the whole bowl because we will have four servings left over, and I don't want the ingredients to sit in the dressing.  The dressing can be added to each serving just before it is ready to eat.  I'm glad to have found another good grain to add to our diet.   

* I don't mean freaked out.  

If you would like to learn more about freekeh check this out.

Read more here:

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