2 1/2 cups water
1/2 cup pitted Kalamata olives, chopped
4 ounces feta, crumbled
3 tablespoons capers, drained
1 bunch green onions, green and white parts, sliced
1 cup parsley, finely chopped
1/2 cup sun-dried tomatoes, snipped into shards
Juice of 1 medium lemon, about 3 tablespoons
1/2 cup extra-virgin olive oil
1 tablespoon Dijon-style mustard
1/2 teaspoon smoked mild paprika
1Prepare the freekeh by placing it in a saucepan with the water; heat to a boil. Reduce heat to a simmer; cover. Cook over low heat until water is absorbed and freekeh is tender but still al dente, 15 to 20 minutes. Drain; set aside to cool.
2Place the olives, feta, capers, green onions, parsley and sun-dried tomatoes in a large bowl. Add the freekeh; stir to combine.
3Prepare the dressing by whisking together the lemon juice, olive oil, mustard and smoked paprika. Pour over the freekeh mixture; toss to combine. Let stand at room temperature for up to an hour before serving; refrigerate for longer keeping.
Per serving: 270 calories, 18 g fat, 4 g saturated fat, 13 mg cholesterol, 23 g carbohydrates, 6 g protein, 371 mg sodium, 5 g fiber.
Freekeh pilaf with wild mushrooms
Prep: 30 minutes
Cook: 35 minutes
Servings: 6 to 8 as a side dish
Note: Freekeh's smoky, roasty flavors pair well with wild mushrooms, and this is a nice change from a rice risotto. Save prep time by chopping vegetables while the mushrooms rehydrate. Refrigerate any leftovers and shape into patties to crisp in butter or olive oil in a hot skillet.
3 cups beef broth