Time: 40 min.
Complexity: easily
Servings: 4

Freekeh is made from wheat that's harvested young, while the grains are still soft, and then roasted. It originates from the Middle East, where it's often used in delicious side dishes. When cooked, it develops a pleasantly chewy texture from its firm grains, and its nutty flavor with subtle smoky notes comes through. Boil the freekeh and toss with onion, lemon juice, olive oil, and three types of aromatic herbs. Basil, dill, and parsley are excellent flavor combinations for this side dish.

Ingredients:

• 1 cup chopped freekeh
• Half a small onion, finely diced (about 0.5 cups)
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 2 tbsp. l. olive oil
• Juice of 1 medium lemon (about 2 tbsp)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain wheat, lemon juice, basil, parsley, dill

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Preparation:

Step 1
• In a medium saucepan, pour 8 cups of water, add the freekeh, and cook until tender, about 20 minutes. Drain.
Step 2
• Meanwhile, soak the onions in ice water in a small bowl for 10 minutes. Then drain thoroughly.
Step 3
• In a large bowl, combine the onion, basil, dill, parsley, olive oil, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the cooked grains and stir. Season with salt and pepper if needed.
Step 4
• Transfer to a serving platter and drizzle with the remaining 1 tablespoon lemon juice. Serve warm or at room temperature (or serve chilled, drizzling with 1 tablespoon lemon juice before serving).

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