FREEKEH. What? I hear you say. Yes this is a new hip grain that some of Melbourne's top restaurants are serving in their versions of a 'ancient grain salad'. Its unusual and very tasty.
This is a new product on the market, grown and produced in Australia. It is made from unripe wheat and you can cook it like rice, pasta or potatoes. The wheat grains are harvested when they’re soft and green, and then are ‘burnt’ in a specific (and secret) way to preserve the nutritional value and maintain the taste of the grain when it’s green. Freekeh is an outstanding grain and a nutritional powerhouse. It is high in fiber, protein, vitamins and minerals and although not yet proven, some believe it to be suitable for gluten-free diets as the gluten is denatured due to the high temperature burning process.
CUMULIS have it as a salad on their menu with preserved lemon and barberries.
Hellenic Repulic have it as a Cypriot Grain Salad which is delicious also.
Ingredients listed below for those who would like to make it.
Cypriot Grain Salad
1 bunch coriander shredded
½ bunch parsley shredded
½ red onion finely diced
1 cup freekah (or cracked wheat) cooked
½ cup puy lentils - cooked
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
½ cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey
ST.KATHERINES Ancient Grain Salad
Capers, slivered almonds, puy lentils, sunflower seeds, freekah, red onions, currants, pomegranate seeds and fresh coriander and parsley are dressed in a zesty mustard and red wine vinaigrette. A dollop of cumin yoghurt rounds out the textural balance of crunch, bite and creamy softness.
I've recereated two of these dishes and enjoyed with chicken, lamb, beef and fish.
Enjoy!!!
Written by Narelle Beurle. To read more - go to: http://firstpour.blogspot.com/
½ bunch parsley shredded
½ red onion finely diced
1 cup freekah (or cracked wheat) cooked
½ cup puy lentils - cooked
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
½ cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey
ST.KATHERINES Ancient Grain Salad
Capers, slivered almonds, puy lentils, sunflower seeds, freekah, red onions, currants, pomegranate seeds and fresh coriander and parsley are dressed in a zesty mustard and red wine vinaigrette. A dollop of cumin yoghurt rounds out the textural balance of crunch, bite and creamy softness.
I've recereated two of these dishes and enjoyed with chicken, lamb, beef and fish.
Enjoy!!!
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