As I did in 2015, I’ll be continuing with my mission to go meatless on Mondays. It’s been rather easy to make the change as I love roasting a whole bunch of veggies on Sundays that I then use on Mondays in salads with couscous, quinoa or freekeh.
For those not familiar with freekeh, it’s an ancient grain that has long been recognized as a main ingredient in Middle Eastern and Mediterranean cooking.
Freekehlicious is the leading importer of Greenwheat Freekeh, a product of Australia. A couple months ago, the company sent me samples of its cracked and wholegrain freekeh for me to try and I’ve been addicted ever since.
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- FreekehLicious
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- Cooked Freekeh
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- Freekeh Salad
The cooking process for freekeh is very simple:
- In small saucepan, place ½ cup of Freekehlicious and 1½ cups of water or broth and bring to a boil.
- Stir, reduce heat to simmer.
- Cover and cook – cracked freekeh: 20 minutes and wholegrain freekeh: 40 minutes. .
- Remove from heat and let stand for 5 minutes.
- Yields 1½ cups.
The cooked grain can be used hot or cold and lasts in the fridge for up to 8 days. I love serving the cooked Freekeh like I would Irish steel-cut oatmeal with a bit of maple syrup or in salads, as I did today.
My favorite salad to make goes like this:
- ½ cooked freekeh
- 2 roasted beets
- ½ cup cooked chickpeas, roasted butternut squash, cooked artichoke hearts, roasted Brussels sprouts
- 2 Tbsp. blue goat cheese crumbles
- 2 Tbsp. Easy Greek Vinaigrette (or store bought)
- Toss everything in a big bowl and enjoy!
Freekeh is 100% natural, with no additives, chemicals, coloring, pesticides/herbicides, GMOs or chemicals.
Cheers,
Veronique
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