Lemony Dill Freekeh Salad
Yummy Freekeh – like the bulgar wheat salads of my childhood, Karshia Varnishkies & Tabouli, my Freekeh Salad does best when served with tangy wet salads to absorb some of their goodness. I usually have my Tzatziki on hand (find the recipe in the Fill Yer Fridge section on my website) & lately have been serving Israeli Salad with my Freekeh. This recipe, like many others, is open to your substitutions – try diced Zucchini, Red Onion, or Radish for super additions!
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2 Cups Freekeh
1 Carrot, diced
1 Leek, both green & white parts chopped
3-4 Sundried Tomatoes, diced
1/2 Pepper, diced
1/2 Cup Kale, diced
3 Tablespoons Olive OIl
1 Clove Garlic, chopped finely
1 Tablespoon Vinegar
Boil about 8 Cups water in medium/large pot.
Dice, Carrot, Leek (green & white parts) & Sundried Tomato. Add to boiling water.
Stir in Freekeh. Return to a boil. Reduce heat to low, cover & simmer for 25 minutes.
Strain. Place in bowl lined with tea towel & let cool. Add additional towels if needed to absorb as much liquid as possible.
In separate bowl, zest & juice Lemon. Whisk together with Olive Oil, Dill, Garlic, Vinegar & Sea Salt.
Stir in dried Freekeh. Stir in diced Peppers & Kale.
Ta Da! You’re Done!
Categories:Food on the FloorEma