1 C uncooked wholegrain Freekeh
3 C water
3 cloves garlic, chopped
Bring water and Freekeh to a boil and simmer for approximately 40-45 minutes. Yields 3 cups.
Salad Ingredients
2 C cooked Freekeh
1 bunch pencil asparagus, blanched & chopped
3 fresh roasted or boiled beets, diced
1 portobello mushroom, chopped
¼ C chopped walnuts
3 TB goat cheese
Dressing
½ C walnut oil
3 TB white wine vinegar
1 TB Dijon mustard
1 TB fresh squeezed lemon juice
1 clove garlic, minced
salt & pepper, to taste
Combine cooked Freekeh with asparagus, beets, mushroom, and walnuts. Blend dressing together and pour over salad; toss. Top with goat cheese.