Freekeh, Freekehhh! What is freekeh you ask? This relatively new-to-me grain is a Middle Eastern superfood that is made from roasted green wheat. It has a deliciously nutty taste to it and is versatile in what it can be added to. I plan on using this in similar ways I’d use quinoa or farro.
Freekah is the perfect addition to sautéed green beans and topping them both with a lemony chimichurri is like an explosion of flavor in your mouth. Delicious in so many ways; a little sweet and a little savory with a pinch of heat. We ate these as a side dish, with a herb and lemon baked fish as our main dish. The two paired perfectly together and left both my husband and I pretty much licking our plates clean and I’m willing to bet you’ll be doing the same. If you can’t find freekah in your local grocery store feel free to substitute bulgar wheat or quinoa.
I am already counting the ways that I can use this lemon chimichurri sauce and I foresee a lot of new recipes that feature it coming in the near future!
Green Beans with Freekeh and Lemon Chimichurri:
Prep it:
– 2 lbs green beans, trimmed
– 1/2 cup cooked freekeh
Prep it: Lemon Chimichurri
– 1 1/2 cups parsley
– 1/2 cup extra virgin olive oil
– 1/3 cup red wine vinegar
– 2 cloves garlic
– 1 tablespoon red chili flakes, more or less depending on heat preference
– 1 teaspoon salt
– zest from 1 lemon
Make it:
– Blanch green beans in boiling water, drain and transfer to ice water to stop the cooking process. Drain and let dry.
– Cook freekeh according to package directions
– In a food processor combine all lemon chimichurri ingredients and pulse to combine.
– In a sautee pan, heat one tablespoon of extra virgin olive oil and sautee green beans, once warmed through, add the freekeh and sautee for another minute.
– Transfer to a platter and drizzle the lemon chimichurri over the top.
Enjoy!
