Summer is a hard time of year to keep your nutrition game strong.  I’ve started cooking with lots of new grains to keep it interesting.  Freekeh is one grain that I really love.  The flavor has grassy and smoky notes and a pleasantly chewy texture which pairs well with almost any dish that you would use traditional grains with, such as brown rice.

Freekeh salad is a great make-ahead dish that can be eaten as a hearty lunch or healthy side dish for dinner.  I like to serve this with grilled skewers and a big, leafy green salad or steamed vegetables.  This recipe’s ingredients can be found in any well-stocked grocery store or online at Amazon.

Freekeh With Sweet Potatoes, Walnuts, and Preserved Lemons

1 1/2 pounds sweet potatoes, peeled and cut into bite-sized cubes

1 tablespoon extra virgin olive oil

Salt and pepper

1 1/2 cups Bob’s Red Mill Cracked Freekeh

1/2 cup golden raisins

1/2 cup tahini-lemon dressing (recipe follows)

1 cup chopped fresh parsley

1/3 cup Bob’s Red Mill premium walnuts, toasted and chopped

1-2 pieces of preserved lemons, chop into rough, small pieces.  You can buy them in stores or find recipe here

Adjust oven rack to middle position and heat to 400 degrees.  Toss cubed sweet potatoes with olive oil and salt and pepper until coated.  Arrange potatoes on half-sheet pan on single layer.  Roast and toss occasionally until cooked through, a little on the drier side, and no longer sticky to the touch, about 30-40 minutes.  Cool to room temperature.

Bring a large pot or big Dutch oven of water & salt to a rolling boil.  You’ll want about a gallon of water boiling.  Add freekeh and 1 tablespoon salt, return to a boil, cook until grains are tender but also has a little chew on the inside, about 25-30 minutes.  Drain freekeh, transfer to a large bowl, cool completely, about 20 minutes.

Combine raisins and enough hot tap water to cover the raisins in a small bowl and let sit until softened, about 5 minutes.  Drain water from raisins.  Add potatoes, raisins, dressing, parsley, walnuts, and preserved lemons to bowl with freekeh and gently toss to combine.  Taste, then season with salt and pepper accordingly.  Serve at room temperature or cold.

Recipe can be made a few days ahead.  Before serving, gently stir and taste.  Add salt, pepper, and/or lemon juice if necessary.

Tahini Lemon Dressing

2-3 tablespoons freshly squeezed lemon juice

2 tablespoons tahini

1 shallot, minced

salt and pepper to taste

1/4 cup extra virgin olive oil

Whisk lemin juice, tahini, water, garlic, salt and pepper together in a bowl until smooth.  Whisking constantly, slowly drizzle in olive oil until emulsified.

Above recipe inspired by America’s Test Kitchen “The Complete Mediterranean Cookbook”.  Copyright 2016.

Thank you Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill dot com!  #FuelAwesomeness