We live in uncertain times, friends. One day, your kids love tomato. The next day they’re swearing off all red food. The Pantone colour for 2015 is marsala. Jamie Dunn is back on commercial radio. Is feta spelled with one t or two? Tumultuous times, indeed.
Early last year, I predicted that quinoa was on the way out and that frekkeh would be the grain of 2014. I was wrong of course, quinoa and kale continued their reign of super-food supremacy and poor old freekeh continued to be the Cinderella to it’s ugly step-sisters.
Well, never let it be said that I’m not willing to flog a deceased equine in the interests of grain betterment! Today I’m declaring 2015 the year of freekeh! Sure we’re fashionably late to the party, but it pays to make an entrance when attempting to gain the affections of a charming non-paleo prince.
freekeh, feta and hazelnut salad
- 60g butter
- 1 stick celery, finely diced
- 3 golden schallots, finely diced
- 1 clove garlic, chopped
- 200g freekeh, rinsed
- 6 green onions, finely sliced
- 1 cup parsley, chopped
- 1/2 cup mint, chopped
- 150g hazelnuts, roasted, roughly chopped and skinned
- 2 lemons, juiced
- 50ml olive oil
- 300g Danish feta
Place butter, celery, schallots, and garlic in a medium-sized saucepan and sauté over a low heat for 10 minutes. Add freekeh to the pan and stir to ensure the grain is coated with butter. Add 250ml of water to the pan, bring to boil and cover with a lid.
Cook over a low heat for 12 – 15 minutes. Once cooked (al dente), remove freekeh from the pan and transfer to platter and cool in the refrigerator.
Freekeh is roasted green wheat grains. Because Freekeh is harvested young, it contains more protein, vitamins, and minerals than mature wheat. It’s completely worthy of the Grain of 2015 crown. Get on the freekeh train folks!