Freekeh, a supergrain that's relatively new to supermarkets, takes about the same time to cook as brown rice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2014
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1/4 teaspoon each sweet paprika and ground coriander
- pinch each salt and pepper
- 1 1/2 cup freekeh
- 6 cups chopped, stemmed Swiss chard
- 1 avocado peeled, pitted and chopped
- 1/3 cup crumbled feta cheese
- 1/3 cup chopped, toasted slivered almonds
MethodIn large bowl, whisk together oil, vinegar, parsley, mint, paprika, coriander, salt and pepper; set aside.
In large pot of boiling salted water, cook freekeh for 40 minutes. Stir in Swiss chard; cook until freekeh is tender and Swiss chard is wilted, about 2 minutes. Drain well in fine-mesh sieve; let cool slightly. Add to dressing; toss to coat.
Stir in avocado and half each of the feta cheese and almonds; sprinkle with remaining feta cheese and almonds.
Tip from The Test Kitchen: To speed up your prep, cook the freekeh the night before and refrigerate it so it's ready to toss with the rest of the ingredients when you get home.
Nutritional facts per serving: about
- Fibre 17 g
- Sodium 1080 mg
- Sugars 2 g
- Protein 15 g
- Calories 552.0
- Total fat 30 g
- Cholesterol 11 mg
- Saturated fat 5 g
- Total carbohydrate 61 g
- Iron 38.0
- Folate 27.0
- Calcium 14.0
- Vitamin A 22.0
- Vitamin C 38.0