The title has nothing to do with the taste....just like the name of this ancient grain Freekeh. I made this into a Tabbouleh so we have a Freekeh Tabbouleh. This packs a lot of protein, about 11+ grams per 8 oz serving. I had it as a side dish the first night and as dinner the next.
2 cups Freekeh
5 cups RVS (Roasted Vegetable Stock) or any no/low sodium stock (you can use water also)
2 cups parsley (flat or curly) finely chopped
1 cup mint leaves finely chopped
1/2 cup dill leaves finely chopped
1 red onion finely chopped
3 tomatoes seeds removed and chopped
1 medium cucumber chopped
4 lemons juiced
1 lemon zested
2 tablespoons red wine vinegar
sea salt 1 1/2 teaspoons (or to taste)
crushed black pepper
If you have a rice cooker add the Freekeh and Stock and cook it on the white rice setting. If you don't, boil the water, add the Freekeh and reduce to simmer. Cover tightly and cook until tender or all of the stock is absorbed, about 20 minutes. Fluff with a fork.
In a large bowl add all of the vegetables. In another bowl add the lemon juice, vinegar, salt and pepper and mix well. Pour the dressing over the vegetable and Freekeh mixture and mix well (I like to use my clean hands for this as you can really mix it well).
That's it. Easy and delicious as well as packed with nutrients and more importantly, n(o)il. You can certainly play with the ingredients according to your taste buds. Once you have the Freekeh made it's a blank slate. Be creative.