Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Move over, quinoa: this is a new kind of grain salad.
WHO: Drbabs is a optometrist, food lover, and avid home cook who grew up in New Orleans and now lives in Huntington, Long Island.
WHAT: Freekeh, an unsung grain, gets some time in the spotlight.
HOW: Boil up your freekeh, then toss with remaining ingredients. Eat it all week long, with gusto.
WHY WE LOVE IT: Drbabs knows you don't need to get freaky with freekeh: just keep it simple. With just some herbs, fennel, and acid, she transforms the grain into something we'll make over and over. Pack this up for a brown bag lunch, and make your colleagues jealous.
Serves 4 to 6
For the Salad
1 cup freekeh, cooked according to package directions and drained well
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1 small bulb fennel, minced (about 1/2 cup of minced fennel) Chop up the fronds if you have them, and add them in, too.
2 scallions, white and light green parts only, minced
Zest of one orange
1/2 cup crumbled feta cheese
1/2 cup finely chopped kalamata olives (optional)
For the Salad Dressing
1/3 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 tablespoons rice wine vinegar
Salt and fresh ground black pepper to taste
Photo by James Ransom
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