Warm Freekeh SaladPrint Recipe
- 90 g Freekeh
- 1/2 chopped yellow bell pepper
- 4 tbsp chopped parsley
- 1 tbsp extra virgin olive oil
- 1 tbsp furikake
- salt and pepper
- 2 oz goat cheese ( optional, omit if vegan)
Fill a pan with water and add copious amounts of salt. Add the freekeh, bring to a boil before lowering the heat to the lowest setting and letting it cook for 40- 45 minutes.
Drain the water and add the freekeh to a large mixing bowl. Add the bell pepper, parsley, olive oil, salt, freshly ground pepper, and furikake. Stir it and serve it warm!
Freekeh is a super food ancient grain that cooks similar to rice. Its nutty, chewy and retains a good amount of bite so I like to err on the side of almost overcooking mine in a big vat of water before mixing with anything. I used my new acquisition which I love (and waited about 2 months for), a pan with a built in steamer basket, from Our Place which made this super easy. Its similar in nutritional composition to quinoa, with high protein and mineral content, only its a bit higher in fiber and resistant starch which means you will be fuller longer and its easier tolerated with people having sensitive bellies.
Once you drain the freekeh, add it to a bowl with the crunch yellow bell pepper and fresh parsley, top it off with a little salt and pepper and a good drizzle of EVOO and salad is served. If you want to go the extra mile and be a little more gourmet, add some goat cheese and chopped dried cherries into the mix. The salad should be served warm or at room temperature and will blend beautifully alongside a white fish or fried eggs.