Mediterranean Freekeh
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Bonnie Matthews / Nature's Organic Grist
The bright colors and full flavors of the Mediterranean combine beautifully in this dish and would pair perfectly with a simple grilled fish. Want to make it a hearty main dish? Try adding in a handful of kalamata olives and top with toasted pine nuts!
ingredients
2 cups cracked freekeh
5 cups water or broth
1 tablespoon olive oil
1 red onion, diced
2 sweet red peppers, diced
4 garlic cloves, crushed
10 - 12 mushrooms, chopped
1 cup sun-dried tomatoes, chopped
1 bag baby spinach, about 4 cups
4 ounces feta cheese, crumbled
pinch cayenne pepper
salt & pepper to taste
Instructions
1: Combine freekeh and 5 cups of water or broth; bring to a boil and cook for 1 minute. Reduce heat to low, cover and simmer for 25 - 30 minutes.
2: While freekeh is cooking, heat olive oil in a large skillet, saute onion, garlic, mushrooms and peppers for 6 - 8 minutes, or until just tender. Add in sun-dried tomatoes and spinach; saute briefly, just until spinach is slightly wilted but still bright green.
3: When freekeh has finished cooking, add vegetable mixture and feta cheese, stirring to combine. Season to taste and serve warm or at room temperature.
Recipe courtesy of Nature's Organic Grist.
makes: 4 servings
