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 […]
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.
Freekeh Salad Photo Credit: Amy Traverso
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.
Freekeh Salad with Beans, Almonds, and Feta Recipe LinksView and print the recipe for Freekeh Salad with Beans, Almonds, and FetaSave Freekeh Salad with Beans, Almonds, and Feta to your Recipe Box
Amy Traverso
Amy Traverso is the senior food editor at Yankee and cohost of the public television series Weekends with Yankee, a coproduction with GBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
