Freekeh Salad with Beans, Almonds, and Feta
Here’s a tasty, nutritious, and satisfying salad for spring made with an ancient but freshly popular grain called freekeh, which is young “green” wheat that is toasted and cracked and can be cooked like brown rice.
Whole grains are big news these days (for more on this topic, check out local author Maria Speck’s book Ancient Grains for Modern Meals) and lately I’ve been trying the lesser-known types like farro and wheat berries in warm salads. Now I’m seeing freekeh in more stores, even mainstream supermarkets, and this is a good thing. Freekeh is easy to toss with vegetables or throw into a stew and it has a sweetly nutty flavor and is loaded with fiber and essential nutrients.
This salad was an experiment, but it was enough of a hit that I thought I’d share it with you. One caveat: Though I used green beans in the salad, I recommend using edamame instead, as its sweeter, nuttier flavor would best complement the grains.
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