North African Freekeh
Ancient grains are trending, so you have probably heard of the roasted young (green) wheat called freekeh (pronounced free-kuh). This grain and the dishes made with it are from North Africa. In this recipe, I’ve combined it with savory garlic, fresh lemon, mint, sweet dates and nourishing chopped kale for a well-rounded side-dish full of flavor. Freekeh can be found in Whole Foods and other health-food stores or online.
Benefits: Freekeh is packed with fiber and protein, so it will keep you full and satiated for hours. It also has vitamin B for energy, heart-healthy omega-3 fatty acids, and manganese for bone health. Bear in mind that freekeh is a form of durum wheat, so it does contain gluten. Raw kale offers chlorophyll with the power to detox your body.
Serves 4
Ingredients
2 tsp. olive oil
2 tsp. minced garlic
2 Tbs. sliced almonds
1 bunch (4-5 stalks) curly kale, de-stemmed and roughly chopped
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Juice and zest of 1 medium-sized lemon
1 large Medjool Date, pitted and roughly chopped
1 mint sprig (about 3-6 leaves), leaves plucked and torn
Instructions
1. In a medium pot, bring 4-5 cups of water to a boil. Add freekeh and cook for 20-24 minutes until mostly tender but slightly chewy. Remove from the heat and thoroughly drain, then set aside and keep warm.
2. While freekeh cooks, heat olive oil in a medium pan over medium-high heat. Add garlic and almonds, cook stirring occasionally for 1 minute.
3. Add kale, salt and pepper and cook stirring occasionally for 2-4 minutes until kale is tender.
4. Place kale mixture into a large serving bowl and toss in the freekeh. Gently add lemon juice, zest, chopped date and mint leaves, stirring to combine. Serve hot.
FoodTrients
Allium
Biotin
Fiber
Glucosinolates
Folate
Manganese
Vitamin A
Vitamin C
Vitamin E
Vitamin K
This recipe appears in Anti-Aging Dishes From Around the World. Buy it now!
