Salads are great for easy entertaining. This one made with the ancient grain freekah, is cooked partly like a risotto (inspiration from my big sister) and partly like a pilaf (inspiration from London chef Yotam Ottolenghi). It’s packed with flavour, and is great with lamb.
||Onions, sliced thinly
||Kale, or cavolo nero, stalks removed and cut into thin strips
||Vegetable stock, or chicken stock
||Preserved lemons, flesh removed and skin diced into small chunks
||Fresh mint, roughly chopped
||Flat leaf (Italian) parsley, roughly chopped
||Almonds, roughly chopped
Serves 4. Full recipe: http://www.bite.co.nz/recipe/11251/Freekah-salad-with-sumac-lamb/
Slow-roast lamb shoulder with spiced freekeh
- 1 shoulder of lamb, on the bone
- A little vegetable oil for frying
- 4 cloves of garlic, peeled and halved
- A few sprigs of rosemary
For the freekeh:
- 2tbsp rapeseed or olive oil
- 2 medium onions, peeled, halved and finely chopped
- 4 cloves of garlic, peeled and crushed
- 2tsp cumin seeds
- 2tsp black mustard seeds
- 2tsp fenugreek seeds
- 1tsp dried chilli flakes
- The seeds from 12 cardamom pods
- 200g freekeh, soaked in cold water for 2 hours
- 1tbsp tomato purée
- 1x350g can of chopped tomatoes
- 1.5ltrs hot chicken stock
- Salt and freshly ground black pepper
Full recipe: http://www.independent.co.uk/life-style/food-and-drink/recipes/three-delicious-lamb-recipes-to-prove-the-us-ambassador-wrong-9704728.html
This gorgeous freekeh, kale and berry salad is easy and vibrantly delicious! It features a whole rainbow of fruits and veggies, highlighted by a lightly sweet yet tangy vinaigrette. Loaded with crunchy walnuts, celery, carrots and yellow peppers, plus sweet blueberries and dried cranberries, and then finished with a salty hint of feta … it’s totally loaded with flavor and super healthy, too!
Chopped salads are all the rage, and this version is a snap to throw together and keeps for several days! A must-try crowd-pleaser!
So many great flavors! Including:
- fresh and dried berries
- crunchy carrots, celery and nuts
- sweet peppers
- a sweet yet tangy vinaigrette
Get the full recipe: http://www.twohealthykitchens.com/2014/05/15/kale-chopped-salad-with-berries-and-freekeh-or-quinoa/
Food blog 1=2 has shared a recipe for Freekeh salad which can be converted into a soup.
Ingredients (serves 8 for 2 meals; ie salad for 8 + 8 serves of soup):
4 large Roma tomatoes, halved
1 tablespoon olive oil for brushing
2 tablespoons olive oil, extra
2 large red (purple/Spanish) onions, finely chopped
3 garlic cloves, finely chopped
500g (1 lb) cracked greenwheat freekeh, soaked in 2½ cups water for 15 minutes, drained (note: you’ll be reserving half the cooked freekeh/onion/garlic for the soup)
4 cups water, extra
Salt and freshly cracked black pepper
½ cup (70g) slivered almonds, toasted
½ cup (70g) walnuts, toasted and coarsely chopped
50g (1¾ oz) baby spinach leaves
½ – 1 cup each roughly chopped mint and parsley
Lemon pomegranate dressing:
¼ cup (60ml) lemon juice
2 teaspoons lemon zest
¼ cup (60ml) extra virgin olive oil
1 tablespoon pomegranate molasses, warmed (replace with honey if unavailable)
Get the full recipes here: http://oneequalstwo.wordpress.com/2013/11/08/get-ya-freekeh-on/
The Academy of Nutrition and Dietetics has recognized the benefits of Freekeh, including weight loss, improved eye health and digestive health.
Freekeh is ideal for weight loss due to its high fiber content.
Read the full article and get the recipes: http://voxxi.com/2013/11/06/benefits-of-freekeh-weight-loss/
Leila McKinnon’s new book Australia’s Favourite Recipes features the stories and memories of everyday Australians and their favourite dishes. She recently appeared on The Today Show to share one of the recipes in the book: Jewelled Freekeh Salad.
- 1 cup Freekeh
- 3 tablespoons pine nuts
- 3 tablespoons slivered almonds
- 1 small pomegranate
- 400 g can lentils, drained and rinsed
- 1⁄3 cup currants
- 1 handful flat-leaf parsley, roughly chopped
- 1 handful mint leaves, roughly chopped
- juice of 1⁄2 lemon
- sea salt and freshly ground black pepper
See the full recipe and video here
“Greenwheat Freekeh has perfected the technology that harvests the grain at its nutritional peak and then scorches it, using only fire and oxygen, away from the contaminants found on the ground. This means you get a product that’s pure and clean, and brings complex flavors and unsurpassed nutrition to the plate.”
Greenwheat Freekeh distributor Indian Harvest showcases Freekeh in their recipe of the month. Get the recipe and a free sample of Freekeh: http://www.indianharvest.com/recipe-of-the-month/july2012
Freekeh salad is a simple, healthy meal with many possible variations. You can expand the recipe and include whatever vegetables you have in the fridge. It can be used as a side-dish or even as a main, perhaps served with flatbread. This is our version. Serves 4-6.
- 4 cups cooked Freekeh (whole or cracked grain)
- 6 medium tomatoes, diced
- 1 medium continental cucumber, diced
- 4 spring onions, finely sliced
- 1 small red capsicum, finely sliced
- 1 cup chopped parsley
- 1 1/4 cup chopped mint
- 1/2 cup olive oil
- juice of 1 lemon
- 1 tsp. French mustard
- 1 clove garlic, crushed
- freshly ground pepper
- salt to taste
In a large bowl, combine Freekeh, tomatoes, cucumber, spring onions, capsicum, parsley and mint. Whisk together the dressing ingredients and add to the salad. Mix thoroughly and let stand for 1-2 hours in the refrigerator to allow the flavors to integrate. Serve in a salad bowl as a side dish at a barbecue, with grilled fish or cold meats.
“The smoky, nuttiness of the freekeh is balanced out with the sweetness of the figs and the pungent feta”
“grains cooked well are a meal of the epic variety and perhaps more importantly, proof that you can make something to eat without slaughter”
The Food Coach uses Freekeh to create a low-fat, low-GI, low sugar breakfast.
Freekeh is usually served as a savoury accompaniment but it can also be used to create a delicious breakfast when cooked with apple juice. This freekeh recipe is a little different to the variation on our own recipe page, adding almonds and ginger instead of cinnamon for a different taste.
This recipe was tried and tested on a client who, after eating was sent out on her bicycle to pedal for hours. 5 hours and 33 km later she assured me she still didn’t feel hungry or suffer loss of energy. Superwoman or super freekeh – try it for yourself.
Source and recipe: The Food Coach - http://www.thefoodcoach.com.au/recipes/?RecipeID=110