Bulgur and Freekeh feature in our diets often. A couple of international markets sell freekeh, mograbiah, kasha, although some of the local grocery chains seem to stock it in their shelves on and off as well.
Freekeh is just green cracked roasted wheat which cooks up within 10-15 minutes. Sometimes I use it just like rice, making pilaf or biriyani with it.
Here, it is a simple salad with fresh vegetables, the main flavor coming from the dressing made with lemon juice, honey, olive oil, and salt.
Substitute barley, bulgur or even wild rice if freekeh is not available.
2 cups cooked freekeh, salted while cooking
1 large carrot, diced
½ cup cooked edamame
½ cup juicy fresh pomegranate seeds
¼ cup chopped parsley
¼ cup chopped scallions
½ medium red onions or shallots, finely diced
¼ cup cumbled feta
¼ cup chopped Kalamata olives
¼ cup chopped prunes
1 Tbsp goji berries (optional)
[or, any other nuts and fruits like dates, almonds, walnuts, figs]
2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp cider vinegar
½ Tbsp honey
1 teaspoon cracked black pepper
½ teaspoon salt (adjust to taste)
- Whisk together the dressing ingredients and keep handy.
- Combine the freekeh and vegetables, dress as desired and serve at room temperature