share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Lemony Dill Freekeh Salad

Lemony Dill Freekeh Salad

Yummy Freekeh – like the bulgar wheat salads of my childhood, Karshia Varnishkies & Tabouli, my Freekeh Salad does best when served with tangy wet salads to absorb some of their goodness. I usually have my Tzatziki on hand (find the recipe in the Fill Yer Fridge section on my website) & lately have been serving Israeli Salad with my Freekeh. This recipe, like many others, is open to your substitutions – try diced Zucchini, Red Onion, or Radish for super additions!

 

 

Looking for great gifts?  I recommend these!

 

 

Lemony Dill Freekeh Salad

Ingredients

2 Cups Freekeh

1 Carrot, diced

1 Leek, both green & white parts chopped

3-4 Sundried Tomatoes, diced

1/2 Pepper, diced

1/2 Cup Kale, diced

1 Lemon

3 Tablespoons Olive OIl

Bunch Dill

Sea Salt

1 Clove Garlic, chopped finely

1 Tablespoon Vinegar

Instructions

1

Boil about 8 Cups water in medium/large pot.

2

Dice, Carrot, Leek (green & white parts) & Sundried Tomato. Add to boiling water.

3

Stir in Freekeh. Return to a boil. Reduce heat to low, cover & simmer for 25 minutes.

4

Strain. Place in bowl lined with tea towel & let cool. Add additional towels if needed to absorb as much liquid as possible.

5

In separate bowl, zest & juice Lemon. Whisk together with Olive Oil, Dill, Garlic, Vinegar & Sea Salt.

6

Stir in dried Freekeh. Stir in diced Peppers & Kale.

7

Ta Da! You’re Done!

Categories:

Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Do What Ema Says
Close Cookmode