Updated Monday, May 6th, 2013
Total Time: 55 minutes
Hands On Time: 40 minutes
Yield: 8-10 servings
An 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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111