Freekeh is the new grain on the block and I can see why! This ancient super grain offers a ton of nutritional value and an earthy, smoky flavour that is super delicious.

When compared to other ancient grains, Freekeh ranks high in protein and fiber. Offering almost twice as much as our beloved quinoa. It’s also low in fat, low on the glycemic index, packed with iron, calcium and zinc – it really is a super grain! It’s versatility also offers you the ease of swapping out the other grains in your favourite dishes whether they are savoury or sweet and adding in this nutty substitute. Seriously, give it a try! I don’t think it’ll replace quinoa any time soon, but it is a very nice change. 🙂

A salad that I am super obsessed with this summer is this Wild Mushroom Freekeh Salad that I cam across on Canadian Living. So simple and so tasty, it was an instant household winner. Plus, it was a major bonus that the only thing I had to buy for this recipe were the mushrooms. Everything else I had on hand or growing in the garden – ahh the perks of summer!

While this recipe was perfect the way it was, I did make a few tweaks based on what I had on hand, and whenever I cook mushrooms I always add garlic and white wine (it just naturally  happens!). Here’s the  dish with a few of my modifications below.

Wild Mushroom Freekeh Salad

Lemon Vinaigrette:

• 3 tablespoons vegetable oil
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon liquid honey
• 1/4 teaspoon salt
• pinch pepper

Salad:

• 1 cup freekeh rinsed
• 1 teaspoon earth balance or butter
• 2-3 cups oyster mushrooms torn
• 1-2 cups shitake mushrooms torn
• 2 garlic cloves
• 4 tbsp of white wine
• 1/4 teaspoon salt
• 2 cups diced vine-ripened or plum tomato
• 4 cups packed baby arugula

1. Lemon Vinaigrette – In large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Set aside.
2. Salad –  In large saucepan of boiling salted water, cook freekeh according to package instructions. Drain and rinse with cold water until cool. (Refrigerate in airtight container for up to 2 days.)
3. In large nonstick skillet, melt earth balance or butter over medium heat; cook mushrooms and salt, stirring often, until softened, 5 to 6 minutes. Add in garlic and white wine and cook for another 3-4 minutes.
4. Add freekeh and tomatoes to vinaigrette; gently toss to coat. Gently stir in mushrooms and arugula.

Get Freekeh. xx