Freekeh With Roasted Butternut Squash Seared Kale And Caramelized Onion Jam Recipes
HOW TO COOK FREEKEH
Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
- Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.
EASY ROASTED BUTTERNUT SQUASH
Cook a batch of this sweet squash on Sunday and add it to soups, salads, and side dishes all week long.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. In a largebowl, toss squash with oil. Seasonwith salt and sprinkle withsugar. Transfer to a baking sheetand roast, flipping once, untilgolden and tender, about 20 minutes.
FREEKEH WITH ROASTED BUTTERNUT SQUASH, SEARED KALE, AND CARAMELIZED ONION JAM
Pre-cooked, grains, vegetables, and flavorful Caramelized Onion Jam make this vegetarian feast easy.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 5m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- In a large bowl, combine freekeh and onion jam. Add kale, squash, and hazelnuts and toss. Season with salt and pepper.
Nutrition Facts : Calories 665 g, Fat 42 g, Fiber 15 g, Protein 13 g, Sodium 78 g
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FREEKEH WITH KALE, BUTTERNUT SQUASH, AND SMOKED SALT
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- If using whole or cracked freekeh, soak in water to cover for at least 6 hours or up to overnight, then drain well. If using finely cracked freekeh, skip this step.
- Halve the squash and remove and discard the seeds and fibers. Using a vegetable peeler, peel the squash halves, then cut into cubes no larger than 1 inch (2.5 cm). You should have about 3 cups (420 g). If using a bunch of kale, strip the stems from the leaves and discard as directed on page 17, then massage the leaves to tenderize, if you like. If using baby kale, skip this step. Roughly chop the leaves.
- In a wide pot, heat 1 tablespoon of the oil over medium-high heat. Add the squash, the smoked paprika, and a little kosher salt and cook, stirring occasionally, until the squash is golden in places and crisp-tender, about 10 minutes. Remove from the pot and set aside.
- Add 1 tablespoon oil, the onion, and a bit of salt to the same pot and sauté until the onion is soft and golden, about 10 minutes. Stir in the kale and cook for 2 minutes. Push the kale and onion to the side of the pot. Add the remaining 1 tablespoon oil and the freekeh and cook for 1 minute, stirring to coat the grains with oil. Stir in the water, squash, and about ½ teaspoon kosher salt, cover, reduce the heat to medium-low, and cook until almost all the water is absorbed and the freekeh is tender, about 20 minutes. Uncover the pot and cook until all the water is absorbed, about 5 minutes longer.
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