Spring Freekeh

Recipe
Nutrition
My Notes

Freekeh (pronounced 'free-kah') is an ancient derivation of wheat that’s harvested and roasted before it’s ripened, giving this young grain a greenish hue with an inviting smoky flavor. The nutty, earthy notes of this unique grain combined with its tender yet chewy texture pair wonderfully with the refreshing, cooling qualities of citrus, mint and yogurt. For an equally satisfying gluten-free option, try replacing freekeh with quinoa.

465 people are cooking this
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
  • Freekeh (farik)
    1 cup
  • Orange
    1 1⁄2
  • Avocado
    1
  • Celery stalk
    1 1⁄2
  • Fresh mint
    1 tbsp
  • Garlic
    2 cloves
  • Tahini
    2 tbsps
  • Kite Hill Plain Yogurt
    1⁄4 cup
  • Lemon juice
    2 tbsps
  • Red onion
    1⁄4
  • Mixed greens
    4 cups
  • Black sesame seeds
    2 tsps
Optional
  • Salt & pepper
    to taste
Directions (40 min • Easy)
  1. Cook the freekeh. Whole freekeh will need to cook for about 35-45 minutes, whereas cracked freekeh will need only about 10-25 minutes (depending on how finely cracked it is). Place the dry freekeh in a pot with water - a ratio of about 1:2.25 (double then add a couple of tablespoons of water) but also follow package instructions if the ones you purchase came in a box/bag. Bring the pot with freekeh and water to a boil on medium heat, then simmer and cook for 35-45 minutes. When done, remove from heat and set aside.
  2. While the freekeh is cooking, prepare the produce. Wash all produce, pat dry. Peel and slice the oranges. Cut the avocado in half, twist, take the pit out, scoop out the flesh with a spoon and slice. Thinly slice the celery and if they came with some leaves, use these as well at the end. Peel and thinly slice the onions. Wash and chop the mint. Peel and mince or mash the garlic.
  3. In a small bowl combine the tahini, yogurt, garlic, lemon juice, and add salt and pepper to taste until you have the desired consistency.
  4. Add a big dollop of the dressing to the plates and spread it out thinly, add cooked freekeh on top and dress with the salad greens, orange slices, avocado, mint, onions and sesame seeds.
  5. Alternatively, you can combine the freekeh and salad ingredients in a bowl before you plate up, and drizzle with dressing, herbs and seeds, toss then serve.
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