Wednesday, November 12, 2014

Freekah Good and Apple Squares

At this year's Farm Fest at Valley Natural Foods co-op I tried many new products, and one was freekah.  It was freekah good!  It is ancient young green wheat that is roasted, and has a nutty and chewy texture, kind of like a cross between brown rice and bulgur.  I went home right away and made their Asian Green Beans and Freekeh Salad, which is delicious.  I decided to whip up a quick lunchtime meal that I can portion out for the rest of the week, and this simple dish is quite tasty.

Roasted Squash Freekah

1 bag of rosemary and sage freekah
1 butternut squash
1/2 cup dried cranberries
2 cloves of garlic, minced

1.  Dice the butternut squash into little bite-sized pieces.  Arrange on a baking sheet and toss with 1 tablespoon olive oil, salt, pepper, and 2 cloves of garlic minced. Roast at 400 degrees for 30 minutes.
2.  Prepare freekah according to directions. (I used chicken stock to give it even more flavor.)
3. Once freekah is done, toss in cranberries to soften with the heat of the grain.  Add squash when done, and mix.
4. Once room temperature feel free to add 1-2 tablespoons of EVOO, if you feel it is dry.  I didn't this time.  Enjoy for lunches throughout the week.

This past weekend I also made Splendid Table's Custardy Apple Squares.  It was a nice variation from the apple crisp we have been making, and is heavenly a la mode!

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