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Food

Freekeh Grain Bowl Recipe

Get your freak on with freekeh, the fiber-packed ancient grain.
Freekeh Grain Bowl Recipe
Photo by Farideh Sadeghin

Servings: 4
Prep time: 20 minutes
Total time: 1 hour 25 minutes

Ingredients

14 ounces|380 grams freekeh
1 kohlrabi, trimmed and roughly chopped
¼ cup|60 ml olive oil
kosher salt and freshly ground black pepper, to taste
½ cup raines de valles strawberries
¼ cup|60 ml apple cider vinegar
12 baby carrots (about 5 ½ ounces|155 grams), cleaned and trimmed
3 tablespoons honey
¼ teaspoon cayenne pepper
¼ teaspoon Chinese 5 spice
¼ teaspoon sweet paprika
2 ounces|60 grams nasturtium leaves, finely chopped
½ ounce|12 grams carrot tops, finely chopped
¼ cup|60 ml grapeseed oil
1 lemon, zested
3 sprigs lemon balm, leaves picked
3 sprigs borage, flowers picked
2 sprigs anise hyssop, leaves and flowers picked
2 sprigs cilantro, leaves picked
2 sprigs curly mint
edible flowers (optional)

Directions

  1. In a medium saucepan, cover the freekeh with water and bring to a boil. Reduce the heat to maintain a simmer and cook until tender, about 45 minutes. Drain, then return to the saucepan. Keep warm.
  2. In a small saucepan, cover the kohlrabi with water and bring to a boil. Reduce the heat to maintain a simmer and cook until tender, about 20 minutes. Drain, then transfer to a blender along with the olive oil and purée until smooth. Season with salt and pepper and fold into the freekeh. Season with salt and pepper and set aside.
  3. Meanwhile, place the strawberries in a small bowl and cover with the vinegar and a pinch of salt.
  4. Heat a large skillet over medium-high. Add the carrots, 2 tablespoons honey, cayenne, 5 spice, paprika and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the carrots are tender and the water has evaporated, about 12 minutes. Season with salt and pepper and cool slightly. Halve the carrots lengthwise and set aside.
  5. In a medium bowl, stir together the remaining 1 tablespoon honey, the nasturtiums, carrot tops, oil, and lemon zest. Season with salt and pepper and set the gremolata aside.
  6. To serve, mound the freekeh in a large bowl or on a serving platter. Top with the carrots and strawberries, and drizzle with the vinegar. Drizzle the gremolata over the top and sprinkle with the herbs and edible flowers.

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