This dish was the very first dish I made with freekeh, but it definitely won’t be the last! If you’ve never heard of freekeh before, then don’t worry… I only just found out about it for the first time about 4 months ago. But now that I know it exists, I’m a big fan!
So what exactly is freekeh, you may ask? Good question! Freekeh is essentially wheat that was harvested while still very young. It gets roasted over an open fire, which causes parts of the wheat to burn and rub off. However, the grain on the inside is too young to burn, leaving you with a firm yet slightly chewy grain with a very distinct flavor that’s nutty and slightly smoky. Just because it has a fancy name, though, doesn’t mean it’s hard to make. In fact, it’s actually quite easy – you just cook it as you would any other grain, and you can use it in recipes that call for quinoa, barley, rice, or other grains.
I was kind enough to receive some samples of this freekeh from Bob’s Red Mill Company, and to be honest, I had no idea how to use it. However, when I did my research and found out it was just like any other grain, I decided to use it to make a grain salad, just as I would normally make with quinoa.
The first time I made this dish was back in February when it was still very cold outside, so I was in the mood for something warm and comforting. When I looked inside my fridge and saw some butternut squash already cubed and ready to be eaten, I decided right then and there that I was going to make a fall-themed freekeh…. even though it was the dead of winter.
As I started making the dish, I found that the freekeh was very easy to cook. In fact, it cooked a lot faster than I was expecting it to! As it was cooking, it gave off a slightly smoky flavor, which worried me a bit. However, when the dish was all said and done, I found that the smoky flavor provided just the perfect touch of flavor!
The rest of this dish came together very quickly as well, and I’m all about those quick and easy meals! As a bonus, this meal was loaded with lots of colors and different textures, and it smelled absolutely heavenly!
When it was all plated and ready to go, I couldn’t wait to dig in. And when I finally did try it, it was ten times better than I was expecting it to be. The flavors and textures are all so different, yet they blend together so well. It had a soft, tender texture from the squash, a chewiness from the dried cherries, and a crunch from the chopped walnuts. Overall? It was dang good!
Now I will mention that this recipe makes a pretty big portion, meaning I had lots of leftovers. But no worries, because that only meant I already had dinner (and lunch!) for the next day without doing any work. And to be honest, the flavor was much better on the second day after it had a chance to all blend together in the refrigerator.
If you’ve never heard of freekeh before, try searching for it at your grocery store in the grains section near the rice and beans. Four months ago before I had heard of freekeh, I had never seen it in the stores because I never paid attention to it. However, know that I know about freekeh, I see it all the time in grocery stores I visit! And I’m sure you will, too, if you keep your eyes out for it. If you can’t find it in the store, then no worries, you can always check out the Bob’s Red Mill website for freekeh and other amazing products!
- Salad:
- 1 - 1½ lbs. butternut squash, peeled and diced
- 1 cup uncooked Freekeh
- 2¾ cups water
- 1 TBSP olive oil
- 8 cups fresh spinach (about 7 oz.)
- 4 garlic cloves, minced
- ½ tsp. each: salt, black pepper, garlic powder, onion powder
- ¼ tsp. ground nutmeg
- ¼ tsp. crushed red pepper flakes
- ½ cup dried cherries
- ½ cup chopped walnuts
- Dressing:
- 2 TBSP apple cider vinegar
- 1 TBSP pure maple syrup
- 1 TBSP orange juice
- 1 TBSP Dijon mustard
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ cup olive oil
- Steam butternut squash in a pressure cooker or the microwave. Alternately, you can roast squash in the oven at 400 degrees F - peel it, cut it into cubes, and toss on a foil-lined baking sheet drizzled with olive oil. Roast for about 45-50 minutes, or until tender.
- Bring 2¾ cups water to a boil in a small pot. Add freekeh and reduce heat to low. Cover with lid and simmer until all liquid has been absorbed, about 20 minutes.
- Combine all ingredients for the dressing in a small bowl or a bottle. Whisk well (or shake) until all ingredients are mixed. Cover and place in the fridge until ready to use.
- In a large sauté pan over medium heat, add 1 TBSP oil. Add the minced garlic and cook until fragrant, about 2 minutes. Add spinach and cook until completely wilted.
- Stir in the seasonings and then add chopped walnuts. Continue to cook for another 1-2 minutes, and then remove from heat. Stir in the squash and dried cranberries.
- Pour about half of the dressing over top of the veggie mixture and stir well.
- Add the cooked freekeh and then add the remaining dressing. Stir well.
