Here in the States the big feasting day of Super Bowl Sunday is over. Everyone still alive out there? In a food coma? Well I have a healthy, filling, new grain recipe I thought I’d share with you, Freekeh Roasted Carrot Salad with Dill. Interested? Read on…
Lately I’ve been on a great grain trip. See, I’m trying new ways to incorporate grains into our diet instead of the usual go to rice. Hot or cold, in a dish or as a side, they are fantastic. Here the main attraction is freekeh, which might be a new one for you.
Freekeh is a wheat grain that is packed with lots of fiber. This can be easily substituted with any other cooked whole grain like bulgar wheat, wheat berries, brown rice and a house favorite, barley.
Freekeh basically is the young, green wheat grain that gets it’s unique flavor and aroma by a traditional roasting method. A slightly smoky aroma gives this grain a distinct flavor and is perfect as a cold, savory salad as here, or in a warm spiced up pilaf. I haven’t tried it as a cereal grain for breakfast, but that possibility might happen.
This can be found “cracked” or in whole grain form. I prefer the whole grain because it just looks more appealing to me.
This is a cold salad so it’s great as one to make ahead and not have that one more thing to do around dinner time. It’s also great for lunch, too.
Here the sweet, roasted carrots, red onions and dill with a light lemon dressing works well with the toothsome freekeh grain. With it’s smoky undertones it’s a fun and interesting grain salad. I hope you give it a try. Enjoy!
- 1 cup freekeh
- ⅓ cup red onion, diced
- 2 tbsp olive oil
- ¾ tsp kosher salt, separated
- ½ tsp freshly cracked black pepper
- 3 carrots, peeled and sliced thin diagonally
- ½ lemon, juice (2 tbsp)
- 2 tbsp fresh dill, chopped
- Cook freekeh per package instructions. I add the freekeh to 3 cups water in a medium saucepan. Bring to a boil, cover and reduce to low. Simmer for 45 minutes. Remove from heat and allow to rest for 5 minutes. Drain any excess water if any, fluff with a fork and set aside.
- Preheat oven to 475°F. Dice onion and mix with 1 tablespoon of oil, ½ teaspoon of salt and pepper in a bowl. Add the freekeh and stir to mix well and chill in refrigerator while you roast carrots.
- Toss carrots with remaining 1 tablespoon oil and ¼ teaspoon of slat. Arrange on a baking sheet and roast for 12 minutes, or until edges are crispy and start to brown and caramelize.
- Add the roasted carrots to the freekeh. Add the lemon juice and fresh chopped dill. Season to taste, fluff with a fork and chill or serve immediately.