It’s very encouraging that we all continue to demand fresher, simpler, healthier recipes, and that they actually exist! Summer tends to inspire this more than other seasons, with the bounty of fruits and vegetables in season this time of year. As we stand to enjoy a few more sweltering weeks of summer sun before the first day of fall on September 22, we present a recipe that meets all of the aforementioned criteria.
This Tabbouleh-Inspired Freekeh Salad, crafted by guest chef Adriene Rathbun, is a fantastic way to use up the last of your summer garden harvest, as most of these ingredients could be plucked right out of your backyard (or even the farmers market).
We start with all-natural freekeh, pronounced free-kah, a roasted green wheat with a heartier, nuttier taste than bulgur with a texture and appearance similar to other whole grains like rice. It’s as easy to prepare as a pot of rice – you’ll just need a half-cup for this recipe boiled with water (or broth for more flavor) for about 20 minutes. We like ours on the chewier, al dente side, so we reduce the cooking time by a few minutes.
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