Freekeh is an ancient grain with a rich, smoky flavour—the result of the roasting process that it goes through prior to packaging. If you can't find it, try our quinoa varation (see below).
- Prep time 15 minutes
- Total time 35 minutes
Ingredients
Lemon Vinaigrette:
Salad:
Method
Lemon Vinaigrette: In large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Set aside.
Salad: In large saucepan of boiling salted water, cook freekeh according to package instructions. Drain through fine-mesh sieve; rinse with cold water until cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
While freekeh is cooking, in large nonstick skillet, melt butter over medium heat; cook mushrooms and salt, stirring often, until softened, 5 to 6 minutes.
Add freekeh and tomatoes to vinaigrette; gently toss to coat. Gently stir in mushrooms and arugula.
Change it up: Wild Mushroom Quinoa Salad
Cook 1 cup quinoa, rinsed, according to package instructions. Substitute for the freekeh.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 3 g
- Sodium 318 mg
- Sugars 2 g
- Protein 4 g
- Calories 119.0
- Total fat 5 g
- Potassium 264 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 7.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 12.0
