An easy salad that makes delicious use of an ancient grain. Want more? Check out the blog post that goes along with this recipe.
By Amy Traverso
May 06 2013
Freekeh Salad
Photo Credit : Amy TraversoAn easy salad that makes delicious use of an ancient grain.
Want more? Check out the blog post that goes along with this recipe.
Put water, 1 tablespoons salt, and cinnamon stick in a 3- to 4-quart pot of water and bring to a boil. Add freekeh, stir, then cover pot and reduce heat to medium-low. Cook until grains are firm-tender and water is absorbed, 20 to 25 minutes. In the last few minutes of cooking, add edamame and currants (or raisins) and stir. Discard cinnamon stick. Cover and let sit for 10 minutes.
Meanwhile, make the dressing: In a small bowl, whisk together vinegar, minced shallots, remaining 1 teaspoon salt, and black pepper. Let sit 5 minutes, then whisk in oil.
Transfer freekeh mixture to a serving bowl and toss with the dressing. Stir in the almonds and feta and sprinkle generously with the mint and lightly toss. Serve warm or at room temperature.
Food Editor Amy Traverso oversees the Yankee Magazine Food department and contributes to NewEngland.com. Amy's book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American.
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