I am not a person who is the first in trying new things, I am usually late, not because I don’t dare or want to try, but simply because my days are very busy and finding things to eat that I never had before, takes a little bit more time than I have. So when I stumbled on freekeh, I bought it, I tried it and I liked it; it’s crunchy, nutty, and high fiber, so you know you’re eating it and it fills you up.
Freekeh is one of the superfoods, an ‘old’ grain that came back in fashion a couple of years ago, but I don’t think it became as popular as quinoa. May be because it is not as pretty as quinoa, or may be because it is a wheat and thus contains gluten, but it is nutritionally more powerful; more protein, more fiber, lower glycemic index . So for everybody who can and wants to eat gluten, try freekeh as an alternative to farro, bulgur, it is worth it.
For this dish, I chopped onion and red bell pepper; cooked them a little bit, added the cauliflower rice, cooked that a little bit, not too much, the cauliflower should not become mushy; it should stay a little crunchy. Then I added the cooked freekeh and added a flavor powerhouse, Sultan Papadopoulus Sea Salt, one of Beautiful Briny Sea’s artisanal products. A recipe with 5 ingredients, 6 if you include the olive oil, producing millions of flavors and textures. I like it. curious to hear what you think of freekeh.
Freekeh with Cauliflower Rice
- 1 cup Greenwheat Freekeh
- 1 head cauliflower
- 1 tablespoon olive oil
- 1 whole onion chopped
- 1 whole red bell pepper chopped
- 4 teaspoons Sultan Papadopoulos Salt
- salt and pepper optional
- Cook the freekeh according to the direction on the packaging and drain.
- Cut the cauliflower in florettes and pulsing these in a food processor until you have a rice-like or couscous-like texture.
- Heat the olive oil in a skillet and add the chopped onions and red bell pepper. Cook this for just a minute and then add the cauliflower. Cover and cook for approx. 8 minutes.
- Add the cooked freekeh to the skillet and mix together and warm.
- Season with Sultan Papadopoulos Salt and sprinkle with parsley.