Best 2 Freekeh Salad Recipes
Discover the vibrant Freekeh Salad, a delightful blend of flavors and textures that will tantalize your taste buds. This ancient grain salad combines the nutty flavor of freekeh with a medley of fresh vegetables, herbs, and a tangy dressing. Indulge in the zesty Lemon-Tahini Freekeh Salad, where the brightness of lemon and the creaminess of tahini create a perfect balance. For a protein-packed option, try the hearty Chicken and Freekeh Salad, where tender chicken breast joins forces with freekeh, roasted vegetables, and a flavorful dressing. Experience a burst of Mediterranean flavors with the Mediterranean Freekeh Salad, featuring a vibrant mix of vegetables, herbs, and a tangy dressing inspired by the sun-kissed shores of the Mediterranean. And for a lighter and refreshing choice, the Simple Freekeh Salad offers a crisp combination of fresh vegetables, herbs, and a light vinaigrette dressing. No matter your preference, each Freekeh Salad recipe promises a culinary journey that will leave you satisfied and craving more.
Check out the recipes below so you can choose the best recipe for yourself!
FREEKEH SALAD
Oooh yeah! Tasting Table delivered this tasty morsel right directly to my inbox! Originally called 'Freekeh Salad with Cauliflower, Cucumbers, Sumac and Dill'. The story behind the recipe: "Neat Freekeh" Heyday's vibrant summer grain salad: http://www.tastingtable.com/entry_detail/good_taste/13990 I did edit the recipe a wee bit to personal tastes.
Provided by Elmotoo
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To a small saucepan set over high heat, add the water, freekeh, bay leaf and 1 teaspoon of the salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the freekeh is tender and has absorbed all of the water, 30 to 35 minutes. Transfer the freekeh to a rimmed baking sheet and set aside to cool.
- Meanwhile, in a small bowl, whisk together 2 tablespoons of the lemon juice, the vinegar, sumac and ¼ teaspoon of the salt. Stir in the shallot and set aside to macerate.
- Fill a large saucepan with water, add the remaining 1 teaspoon of salt and bring to a boil over high heat. Add the cauliflower, return to a boil, and cook until the cauliflower is al dente, 3 to 5 minutes. Drain the cauliflower into a colander, then transfer to a medium bowl. Drizzle with 1 tablespoon of the olive oil and the remaining 1 tablespoon of lemon juice.
- To the shallot mixture, slowly drizzle in the remaining 1/3 cup of olive oil while whisking constantly, until the vinaigrette is creamy and blended.
- Add the cucumbers to a large bowl along with the freekeh, cauliflower, dill and the vinaigrette. Toss to combine, taste, and serve with more salt if needed.
- OPTIONS: If you'd like to add more texture, skip the blanching and roast the cauliflower on high heat for a few minutes, until it browns. Scheiblauer suggests replacing the cucumber with diced melon or tomato later in the summer.
- Feel free to get a little freekeh!
FREEKEH, CHICKPEA AND HERB SALAD
There is a lot to love about freekeh, an earthy grain that I'd like to see catch on in more kitchens. It cooks up in about 25 minutes, and it's light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat - the type used for many pastas - is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you're more likely to find here in the United States, and happily it's become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
- Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
- In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 4 grams
Tips:
- Choose the right type of freekeh: There are three main types of freekeh: green, semi-green, and roasted. Green freekeh has the most nutrients and the nuttiest flavor, but it also has a longer cooking time. Semi-green freekeh is a good compromise between flavor and cooking time. Roasted freekeh has a smoky flavor and is the quickest to cook.
- Cook freekeh properly: Freekeh should be cooked in a ratio of 1:2 with water or broth. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the freekeh is tender and chewy.
- Add flavor to freekeh: Freekeh has a mild flavor, so it can be easily dressed up with a variety of ingredients. Try adding herbs, spices, vegetables, fruits, nuts, or seeds.
- Make freekeh salad ahead of time: Freekeh salad is a great make-ahead dish. It can be stored in the refrigerator for up to 3 days.
Conclusion:
Freekeh is a delicious and nutritious ancient grain that can be used in a variety of dishes. It is a good source of fiber, protein, and iron. Freekeh salad is a refreshing and flavorful dish that is perfect for a summer meal. With its combination of textures and flavors, freekeh salad is sure to please everyone at your table.
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