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.
Freekeh Salad with Fennel and Mint by drbabs
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
See the full recipe (and save and print it) here.
Photo by James Ransom
Want to stock up on freekeh? We have it over in Provisions -- check it out.
Written by: Food52
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