Did you miss this past Sunday’s cooking demo? Here is the recipe from Bob’s Red Mill Cooking School.
Spring Freekeh Salad
By: Sophia Worgan, MSN, Bob’s Red Mill Cooking School Coordinator
Freekeh is a traditional Egyptian grain made from young, green durum wheat which is scorched. Higher in protein and double the fiber of quinoa, it also is quite low (43) on the glycemic index. This super grain is high in minerals, vitamins and is considered a good source of prebiotics (think of prebiotics as fertilizer for healthy guy bacteria).
This recipe is meant to have many varieties due to freekeh’s versatility. You can use shaved carrot, fennel, zucchini, eggplant, parsnip or kohlrabi- your own imagination is the limit!
- 2 Cups Vegetable Stock
- 1 Cup Organic Cracked Freekeh
- 1 Cup Fresh Herbs, Chopped (Whatever you prefer or is available: parsley, mint, cilantro, green onion, ect.)
- Juice of Two Lemons
- 1/3 Cup Extra Virgin Olive Oil
- 1 Shallot, Thinly Sliced
- 1 Bunch of Asparagus, Shaved
- Salt and Pepper
- 1/2 Cup Pumpkin Seeds (You could also use hazelnuts, pepitas, almonds or walnuts), Toasted and Roughly Chopped
- Local Honey to Drizzle, Optional