What is freekeh? First of all, it’s pronounced FREE-kah. It’s young, green wheat with more protein per ounce than quinoa. To prepare, simply boil ’till tender. Once cooked, it looks similar to brown rice – but with larger, rounder, shinier grains. The flavor is excellent – nutty with slightly sweet overtones.
| Makes 6 side salads |
243 healthy calories per serving
- 1/2 cup freekeh, uncooked*
- 5 ounces salad greens such as spring mix or baby arugula
- 4 dry figs
- 1 1/2 ounces feta or goat cheese, crumbled
- 4 tablespoons (1/4 cup) light, low sodium chicken broth
- 3 tablespoons pear juice
- 1 1/2 tablespoons red wine vinegar
- 1 1/3 tablespoons extra virgin olive oil
- 1/2 teaspoon fresh chopped garlic
- 2 teaspoons fresh thyme leaves
- 1/8 teaspoon salt
*Dressing contains 24 calories per tablespoon.
Prepare the freekeh according to package directions.
While the freekeh simmers, make the dressing: Transfer the dressing ingredients to a blender and mix until emulsified. Taste-test the dressing on a piece of lettuce. Adjust the salt to taste and set the dressing aside.
Slice the figs into salad size pieces along the length of the fruit, creating small wedges. Run cold water over the freekeh so that it cools completely, then drain well. Transfer the salad greens to a serving bowl. Add about half the freekeh, half the cheese, then toss with a light coating of dressing. Add salt and pepper to taste; toss again. Arrange the remaining freekeh, cheese and figs over the salad. Drizzle additional dressing on top, then, serve, and enjoy!