Fenugreek Leaves, Snap Peas, Purple Carrots, Chickpeas, Freekeh Bowl

Bowls! Bowls! Bowls!

What's not to love about them?

Bibimbap has always been a favorite, as is Donburi minus the raw fish.

The base doesn't have to be rice. Any combination of whole grains works. Not too long ago, bowls were so trendy. I suppose they still are.

In any case, this is a spillover from the previous recipe of  Freekeh, Pearl Millet, Wild Rice Tabbouleh. I had cooked enough of the grains to save some for later while I used some of it for the Tabbouleh. And it is these lefetover Freekeh, Pearl Millet plus Wild Rice that formed the base for this bowl.

Fenugreek is an amazing plant. Tender fenugreek leaves are quite the staple in Indian cuisine. As are the fenugreek seeds, which have interesting properties including being a natural galactagogue, which I diligently indulged in during post-partum days. Dried fenugreek leaves are available in Indian stores and are quite potent, a little goes a long way, and can be added to dressing or soups. The delicate fenugreek leaves from the garden seemed like a good addition to this bowl, sautéed with a pinch of salt and olive oil.

Some snap peas from the garden were handy as well. Before I get to pick them and use them in some interesting way, the older child gobbles them right off the plant. Of course, that was the idea when I planted these peas, to serve as a preferred snack for the kids. But, there was enough left to sauté and add to this bowl.

Some sautéed onions is always a good addition. Plus some julienned purple and yellow carrots. And of course, spiced chickpeas. Simply cook the chickpeas and then sauté in oil with a sprinkling of cayenne pepper and salt.

Bowls are just like a filling salad, so, I prefer to drizzle some dressing. This time, as always, the dressing is a quick mix of some staples in my kitchen: Tahini, Sriracha, Bragg Liquid Aminos, Mirin, Apple Cider Vinegar, Grape Molasses, Red Wine Vinegar, Lemon juice, Ginger. A little of this and a little of that till it feels right.

Topped with some nigella seeds and sesame seeds, this makes a perfect meal to pack for office lunch.

Freekeh, Pearl Millet, Wild Rice Tabbouleh

Freekeh. Young green wheat. Cracked. Toasted. Chaff and straw removed. High fiber. Whole grain. Hearty.

Pearl Millet. High fiber. High Protein. Rich in B vitamins. Whole grain.

Wild Rice. Grass grains. Native to North America. Gorgeous color. Antioxidants. High fiber. Good protein.

Naturally, the three come together often in my kitchen. Not just as a rice substitute, but as a great base for salads and the ever-popular Bowls!

Any combination of fresh shredded/grated veggies would work, of course. This time, I put my trusty Salad Shooter to good use and made a small pile of shredded/grated veggies including celery, kale, flat-leaf parsley, carrots, and red onions. Some chopped dried fruits and toasted nuts went in as well - dates, apricots, cranberries, almonds, walnuts. Some chopped green apples too. Diced cucumbers. A generous block of Feta cheese got crumbled over the salad for that unbeatable texture and flavor.

The dressing is, as always, a fusion of international flavors: Lemon juice, Ethiopian berbere powder, mirin, apple cider vinegar, grape molasses, avocado oil, and a touch of sesame oil for the finish that leads by the nose.

I know, I should have measured and noted it all down properly. Sorry about that. Will try next time. Dressings come about quite fluidly and organically for me: add a little of this, taste and wrinkle nose, add a little of that, taste and nod with faith, a little of something else, taste and call it just-right.

Freekeh Feta Pomegranate Prunes Edamame Salad

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.


Ingredients
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]

Dressing:
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)


Preparation

1. Whisk together the dressing ingredients and keep handy.
2. Combine the freekeh and vegetables, dress as desired and serve at room temperature