Today I have a healthy and filling, new grain recipe I thought I’d share with you, Freekeh Roasted Carrot Salad with Dill.
This Freekeh Roasted Carrot Salad has sweet, roasted carrots, red onions and dill with a light lemon dressing that works well with the smokey freekeh grain. 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.
Interested in other great grain salads then try my Wheat Berry Grain Salad with Fresh Fruit or this Quinoa Mango Salad. Enjoy!
Freekeh Roasted Carrot Salad with Dill
Ingredients
- 1 cup freekeh
- 1/3 cup red onion diced
- 2 tbsp olive oil
- 3/4 tsp salt separated
- 1/2 tsp freshly cracked black pepper
- 3 carrots peeled and sliced thin diagonally
- 1/2 lemon 2 tbsp, juice
- 2 tbsp fresh dill chopped
Instructions
- 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, 1/2 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 1/4 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
I love this dish! Always difficult to get my husband to eat veg so this is another recipie I can add to the list thst he will eat… I have to admit I used beef stock instead of water and also used parsnip aswell, they went well together. Thanks Kevin 🙂
Thank you! That is a great change I bet it’s great! I might have to give it a try!
Kevin this is great! And I love that you are experimenting with all these grains!!! you have such a unique palette! Love this!!!!
Thanks Mila, my palette is all over the globe! I need to go through your site for some Eastern European & Russian inspiration. 🙂
I’m a big fan of hearty salads… something healthy but satisfying. And I’ve worked with a lot of grains but have yet to play around with freekeh. Definitely picking some up the next time I’m at the store.
Thanks Brian and hope you two celebrate a most wonderful Valentines out there on the East Coast.
This is my kind of salad! I love the smoky flavor of freekeh…it adds such a unique touch to salads and pilafs. Your pairing with sweet roasted carrots and fresh, bright dill is perfect!
Thanks Faith, I found it about 6 months ago and just fell in love with the flavor. Although similar to barley, it’s nice to shake things up on occasion.
Even though we have enough grains, I think I’ve never had freekeh before. I’ve inspired me to find and try it – with roasted carrots it should go fantastically! Or I can always grab my favorite barley too;) Well done!
It’s a real tasty one Ben, I hope you find it and give it a try. 🙂
For some reason it’s easier to come across cracked freekeh here, than wholegrain. I prefer the latter, like you, but I won’t say no to cracked. I love freekeh! I don’t mind a bit of dill, as well, but sadly it’s unofficially banned in this household because my partner hates it. And sadly it’s a herb you can’t really sneak in without being noticed!
Unofficially banned, now that’s funny. It’s true, that dill is a distinct herb, as is tarragon. I’m sure tarragon would make a nice substitute and give a completely different flavor profile. I’ll try it next time I make this, or you, and let me know John.
I’m very interested! Let’s hear it for fiber, I mean freekeh! Love when I find recipes that are so tasty and nutritious! I’ve not had freekeh but I know I will love it! Plus the flavor combination you’ve got going here is fabulous!
Thanks Annie, it’s a tasty, yet different grain. I find it’s smokey element hits a nice flavor note and it’s just so good for you too. I like it too with roasted celery, although really any vegetable would do that plays well with dill.
Ha! I am not in a food coma, because the husband was sick, so we didn’t go to the party we were invited to. Regardless though, I am always down for some healthy deliciousness and I LOVE freekeh! This salad looks delicious, Kevin! Plus it is beautiful! LOVING the carrots, onion, dill and lemon dressing – sounds like an amazing combination! Pinned! Cheers, buddy!
Me either, thank goodness. I did well in portion control and over indulging, although if you were over serving that Challah bread dish I would have! I am happy to be reading here that many have tried it, I thought it would be otherwise so yeah for freekeh!
Hey Kevin! I’ve never seen this grain, but I always have barley and brown rice on hand. Roasted carrots are one of my favorites, roasting brings out the natural sweetness! I will definitely be trying this with the sub of another grain! 🙂
Roasting any veg in my book beats steamed to get that caramelization goodness! Sub it out and let me know! #GoBarley
Oh yeah! I love me some freekah, and this salad sounds incredible, Kevin. I’m definitely a little tired after the Super Bowl last night, but not too tired to crave this salad. And I love that little touch of dill. Well done, my friend! Hope you and Dave had fun watching the game…you did watch the game, right? #WolfpackFreeks
Thanks Dave. It’s a fun grain, especially the smokey element to it. Had a small Super Bowl gathering here at the house, was a good time and didn’t go overboard eating, amazingly.
Yay Freekeh! Love this easy salad 😉 Not used to see freekeh in salad, but i think it’s worth a try 🙂 Lovely photos 🙂
Thanks Farida. I’ve only had it cold in salads but am experimenting with pilaf versions. More to come!