Oh, that name…I could get really punny, but will quit before I get rolling.
I am always interested in finding new things to try. Now that so many “new” ancient grains are available, it is fun to experiment with them. I recently discovered freekeh, which is dried, roasted green wheat. Its taste and texture are intriguing – smoky, earthy and chewy. You could use it in place of rice or any other grain. I bought a box of it, “Casbah” brand, to try, and messed around slightly with their recipe for freekeh salad – with happy results. There are lots of different recipes online for freekeh dishes, and I am looking forward to experimenting!
1 package (145g) freekeh
1-3/4 cups water
1 cup roasted red or yellow peppers, chopped,
1 tablespoon fresh thyme (or equivalent in dried thyme)
1/2 cup feta cheese, crumbled
1/2 cup pitted Kalamata olives, chopped coarsely
1/2 English cucumber, diced
Juice of one lemon
3 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1 large garlic clove, minced
Large pinch sea salt
Combine freekeh and water in pot. Bring to boil, then reduce heat and cook for 20 minutes or so, or until water is absorbed and freekeh is tender. Cool.
Once freekeh is cool, combine in bowl with remaining salad ingredients. Whisk dressing ingredients together. Pour over salad and stir to combine.
Yummy and different! 🙂