What is this freekeh stuff people are talking about?
Well, freekeh is the green head of wheat- it is picked while it’s young, roasted, and then dried. It has a nutty flavor and be used to make risotto, salads, or pilafs. It’s incredibly healthy for you- it’s been honored as a “superfood.” This recipe below is inspired by a recipe on Freekehlicious (sourced below). You can find freekeh at our local cooperative or farmers’ market. Try it out sometime!
- 1 cup whole freekeh, cooked (How the hell do I do this?)
- 2-3 tablespoons fresh lemon juice
- 2-3 tablespoons olive oil
- 1 tsp apple cider vinegar
- Pepper, to taste
- Salt, to taste
- Dill, to taste
- 2 medium tomatoes, chopped (try to omit juice if possible)
- 1 small red onion, chopped
- 1 ear of corn, cut from the cob
- 1 cup baby spinach, chopped loosely
- 1 can cannellini beans, drained
- Goat cheese, crumbled (optional)
- Cook freekeh in a rice cooker on on the stove (covered) for one hour until soft but still with a bit of bite.
- In a small bowl, mix lemon juice, vinegar, salt, pepper, and dill. Slowly pour the olive oil into bowl while whisking. Set aside.
- Prepare vegetables are directed. When freekeh is finished, combine tomatoes, red onion, corn, spinach, beans, and cheese (optional). Pour dressing evenly- taste and adjust flavors as needed.
- Serve as a side salad or enjoy on its own!