freekeh

In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it’s best to roast the asparagus and scallions within an hour of serving. Don’t use pecorino Romano here, it’s too sharp. If you can’t find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.

Roasted Asparagus and Scallion Salad

Kosher salt, as needed

freekeh or farro

soy sauce

lime juice

garlic clove,

Fine sea salt and black pepper,

extra-virgin olive oil, more as needed

asparagus (1 pound), woody ends trimmed

scallions

(3 cups) salad greens, such as baby arugula

Pecorino Rossellino or other young sheep’s milk cheese, as needed (optional)

Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.

Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.

Drain freekeh and stir immediately into dressing while still warm.

Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.

Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

Coconut-Creamed Corn and Grains

corn,

olive oil

½ serrano chile

ginger,

garlic cloves, thinly sliced

scallion, thinly sliced,

turmeric

grains,

coconut milk,

Kosher salt

Tbsp. store-bought crispy onions,

Lime wedges (for serving)

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Bon Appétit

Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything from steamed or roasted vegetables to crispy fish, it just might.

Grain Bowls with Eggs 

Tbsp. ghee or extra-virgin olive oil, divided

shallot,

garlic cloves, crushed

½" piece ginger, peeled, finely grated

mustard seeds

Persian cucumbers, thinly sliced

eggs

Cilantro leaves and lime wedges (for serving)

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything from steamed or roasted vegetables to crispy fish, it just might. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Cook grains in a small pot of boiling salted water until al dente. Drain and let cool in a medium bowl.

Meanwhile, melt 2 Tbsp. ghee in a small nonstick skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until shallot is beginning to brown and crisp around edges, 5–6 minutes. Remove from heat and stir in ginger, mustard seeds, and turmeric. Let cool slightly. Season with salt. Add cucumbers and half of shallot mixture to grains and toss to combine. Add lime juice; season with salt. Transfer grain mixture to a medium bowl. Wipe out skillet.

Heat remaining 1 Tbsp. ghee in skillet over medium-high. Add eggs and cook, undisturbed, until very deeply browned underneath, 2–3 minutes; season with salt. Carefully turn (if desired) and cook until all of the whites are opaque, about 5 seconds.

Divide grains between bowls. Top with eggs, remaining shallot mixture, and cilantro. Serve with lime wedges for squeezing over.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

Grain Salad with Pickled Onions and Herbs

broccoli

Tuscan kale

pistachios

½ red onion, very thinly sliced

½ garlic clove, finely grated

Tbsp. olive oil

lemon juice

Tbsp. capers

red pepper flakes

fennel seeds,

black pepper

basil leaves,

cilantro leaves

mint leaves, coarsely chopped

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work. This recipe from Dimes is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.

Cook broccoli in a large pot of boiling salted water (leave florets attached to stem so it’s easier to get in and out of the pot) over medium-high heat just until crisp-tender, about 2 minutes. Transfer to a paper towel-lined plate. Cook kale (again, leave on the stem to cook it) by dipping into the water just long enough to let the color turn bright green, about 10 seconds. Transfer to plate with broccoli; reserve pot of water. Let vegetables cool, then squeeze out any excess water.

Cook freekeh in salted water in reserved pot at a rolling boil, stirring occasionally, until al dente, 20–25 minutes for cracked freekeh or 40–50 minutes for whole. Drain freekeh well, transfer to a medium bowl, and let cool until just warm.

Meanwhile, preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool; set aside.

Combine onion, garlic, oil, lemon juice, capers, red pepper, and fennel in another medium bowl; season with salt and black pepper. Let dressing sit until ready to use.

Cut broccoli florets off of stems and thinly slice stems. Cut kale from stalks and coarsely chop. Add vegetables to freekeh in bowl and toss to combine.

Add basil, cilantro, and mint to dressing; season again with salt and black pepper, if needed.

Add half of dressing to freekeh along with reserved pistachios; season with salt and toss to combine. Spoon remaining dressing over.

Do Ahead: Freekeh can be cooked 5 days ahead. Let cool, then transfer to an airtight container and chill. Dressing (without herbs) can be made 1 day ahead. Cover and chill.

If you're a freak for freekeh, this superbowl is definitely for you. Tasty, nutritious and filling, it ticks all the boxes.

Rare beef and cool greens freekeh bowl

green beans,

(250 grams) freekeh, rinsed, drained

beef rump steak,

baby kale leaves

parsley leaves

dill sprigs

basil leaves

mint leaves

Ash-rolled goat’s cheese, sliced, to serve

pomegranate molasses

medjool dates, pitted

tbs extra virgin olive oil

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456863001&=domain=del

5348771529001-5977456863001

How to cook freekeh into tender, chewy perfection!

How to Cook Freekeh

freekeh (135 g)

Cook: Combine freekeh and water (or broth) in a large pot. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.

Rest: Let stand, covered, for 5 minutes. Drain excess moisture from the pot, then fluff freekeh with a fork.

The soul of this recipe comes from the ginger and tamari marinade that gives a sweet and savory winter coat to the crispy tofu. 

Marinated Tofu With Brussels Sprouts and Farro

semi-pearled farro or cracked freekeh, rinsed

14-oz. block extra-firm tofu

1½" piece ginger, peeled, finely grated

Tbsp. tamari or low-sodium soy sauce

Tbsp. fish sauce

cumin

scallions,

brussels sprouts, trimmed, halved through stem end

Tbsp. vegetable oil, divided½ lemon

parsley

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. Use firm tofu, which will soak up the flavors quickly, then sear it to get those browned edges while keeping it soft and tender inside. Get a head start by cooking your grains a day or two before (farro, like its relative freekah, holds up well in the fridge for a few days). In the spring, try swapping the brussels sprouts for raw cucumbers.

Preheat oven to 425°. Toast farro in a large wide pot over medium heat,  stirring often, until golden brown, about 4 minutes. Remove from heat and pour in cold water to cover grains by 1"; season generously with salt. Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming foam from surface, until grains are tender but still have some bite, 25–30 minutes. Drain farro and return to pot off heat; cover to keep warm.

While farro is cooking, cut tofu lengthwise to create 2 wide, flat slabs.  Pat dry with paper towels to remove as much moisture from surface as possible. Arrange in a single layer in a large shallow bowl.

Whisk ginger, tamari, fish sauce, and cumin in a small bowl to combine. Pour half of marinade over tofu and gently turn to coat evenly.

Toss scallions and brussels sprouts with 2 Tbsp. oil and remaining marinade on a large rimmed baking sheet to coat well; season with salt. Spread out vegetables to ensure everything cooks evenly and roast, tossing halfway through, until deeply browned in spots, 20–25 minutes.

Finely grate zest from lemon over vegetables, then squeeze juice over. Add parsley and toss well to combine.

Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed, cook tofu, undisturbed, until dark brown and very crisp, about 2 minutes. Carefully turn over and cook on other side until dark brown and very crisp, about 2 minutes. Transfer tofu to a cutting board and slice as desired.

Divide farro and tofu evenly among bowls. Scatter brussels sprouts mixture on top.

An easy tutorial for how to cook freekeh perfectly every time, and the answers to all your questions about freekeh: What is it? What does it taste like? Is it gluten-free? And much more! You can use this super grain as a substitute for rice or pasta, and instead of other grains as well! It tastes somewhat like bulgur wheat and barley, just with some smokiness in the mix as well.

How to Cook Freekeh (Freekeh 101)

freekeh grains

water

Parsley

Look through and pick over the freekeh to remove any debris or unwanted small stones. Rinse well a few times.

In a medium saucepan, combine rinsed freekeh with the water or broth in a saucepan.

Bring to a boil, and season lightly with kosher salt.

Reduce the heat, cover, and simmer over low heat until the grains are tender and slightly chewy, anywhere from 20 to 40 minutes. (ours will take around 35 minutes because it is wholegrain freekeh)

Drain any remaining water and fluff the freekeh with a fork.

Transfer to a serving bowl and add chopped parsley for garnish.

https://content.jwplatform.com/videos/XGC9LmmX.mp4

This hearty and healthy Mediterranean salad has such a lovely combination of flavors and textures that you will not get enough of.

Mediterranean Freekeh Salad

Freekeh, coarse

Vegetable broth

Bouillon cube

Tomato, chopped

Red onion, chopped

Colored Bell pepper, chopped

Persian cucumbers, chopped

Avocado, ripe, chopped

Parsley, chopped

Kalamata olives, no pits

Pomegranate Arils

oz Feta cheese, chopped

Olive oil

Spicy

tbsp Apple cider Vinegar (white or red vinegar work too)

Fresh Lemon's Juice

Garlic cloves, crushed

tbsp Dried Mint

tbsp Dried Oregano

tsp Pomegranate Molasses

Salt & Pepper

Cook the freekeh by combining it with the stock, salt, or bouillon. Bring to a light boil then simmer for 15-20 min until tender and the liquid has evaporated.

In the meantime, chop the vegetables and combine them together in a bowl. Set to the side.

Also, combine the dressing ingredients and stir them together very well. Set to the side.

Once the freekeh is cooked, let it cool until warm and no longer hot. You can speed this process by placing it in the fridge if you are short on time.

Once slightly cooled, toss in with the veggies and then coat with the dressing. Taste and see if any more salt is needed and enjoy!

This keeps well in the fridge in a container for several days. It even tastes better after hours when all the flavors really marry.

Freekeh is young green wheat whose stalks are burned in the production process to remove the chaff-you can definitely detect a slight smoky taste to the grain–I love it! Freekeh chicken soup is popular in Egypt and parts of the Levant, and it makes for a hearty and flavorful warm-your-belly soup. I like my soup rib-sticking thick, if you prefer it thinner, add one or two more cups of broth.

Chicken Freekeh Soup

onion

celery

carrots

garlic cloves

extra virgin olive oil

(14.5 ounces) can diced fire roasted tomatoes

chicken stock

sweet paprika

thyme

Clean and soak the freekeh. Add the freekeh to a fine mesh strainer and rinse under cold running water. Transfer to a bowl and cover with cold water. Set aside for 15 to 30 minutes to soften while you prep the vegetables.

Chop the veggies. Roughly chop the onion and celery. Peel and roughly chop the carrots, and mince the garlic cloves.

Soften the veggies. Heat the olive oil over medium until shimmering. Add the onion, celery, carrots, garlic, and a generous pinch of salt (about 3/4 teaspoon). Cook, stirring regularly until softened, about 5 minutes.

Simmer. Drain the freekeh and add it to the pot. Stir in the canned tomatoes and broth. Season with the pepper, paprika, cumin, and thyme sprigs. Bring to a boil and cook for 4 to 5 minutes, then reduce the heat to low and simmer, partially covered, until the freekeh is fully cooked (it should be tender and slightly chewy), about 20 minutes.

Finish and serve. Stir in the cooked chicken and let simmer until the chicken is warmed through, about 5 minutes. Just before serving, remove the thyme sprigs and stir in the fresh parsley.

Alex Mackay&#8216;s spiced roast ’n’ braise lamb shoulder recipe is truly spectacular and deserves its place on any dinner party table, or as a Sunday roast main.  In his own words: &#8221; My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.&#8221;

Moroccan-spiced lamb shoulder with onions and freekeh

2-2.2kg British lamb shoulder,

vegetable oil

runny honey

garlic cloves, finely chopped

fresh ginger, grated

Finely grated zest and juice 2 oranges

tbsp ras el hanout spice mix

small onions, peeled and halved

raisins

milliliters lamb or chicken stock

1½ tbsp dark soy sauce

tomato purée

cooked freekeh (I like Merchant Gourmet)

cornflour

mild red chilli, deseeded and finely sliced (optional)

basil mint

toasted almonds, chopped and tossed with salt and ras el hanout

Rose petals to serve (optional)

Heat the oven to 220°C/200°C fan/gas 7. Put the lamb in a deep roasting tin and rub salt and oil all over it. Roast, skin-side up, for 35 minutes until golden brown. Remove from the oven and turn the oven down to 160°C/140°C fan/gas 3.

Meanwhile, mix the honey, garlic, ginger, the zest and juice of 1 lemon and 1 orange, and 2 tsp ras el hanout in a small bowl.

Transfer the lamb to a plate. Scatter the halved onions and raisins in the tin, pour over the rest of the orange juice, then season with salt and most of the remaining ras el hanout. Toss the onions to coat thoroughly with the seasonings, lamb fat and juice, then turn the onions cut-side down. Put the lamb in the centre.

Brush three quarters of the honey mixture over the lamb (do this with great gusto – really cover it). Reserve the rest to glaze the lamb later. Cover the roasting tin tightly with foil, sealing carefully around the edges. (If it’s not fully sealed or there’s a hole in the foil, heat will escape, the lamb will take longer and it won’t cook properly.) Braise for 3½ hours.

While the lamb braises, put the stock, soy sauce and tomato purée in a medium saucepan, bring to the boil and reduce by half (see tips), then remove from the heat.

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