"Last weekend before the kids go back to school. I bet you parents cannot wait. Something recently we made that kids loved. Italian Nero Rice with mint, parsley, dill, pumpkin seeds, smoked almonds, pomegranates seeds, Tello peppers, dressed with Date Vinegar & pomegranate molasses and a little seasoning of salt and sumac. Simple but ever so colourful. "
Green Freekah
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Recipe Intro From hampsteadkitchn
Not a traditional dish, but this black rice salad has all the perfect Middle Eastern flavors.
Green Freekah
Ingredients
500g of freekeh
pinch of sea salt
1 bunch flat-leaf parsley
1/2 bunch chopped fresh mint
1/2 bunch dill
1 bunch spring onions finely chopped
1 can chickpeas, drained and tossed in a pan with smoked cumin and paprika
¼ cup fresh lemon juice, more to taste
pinch cumin seeds, ground, toasted & ground
1 garlic clove, minced or puréed (optional)
glug of pomegranate molasses
glug of date vinegar or apple cider vinegar
6 tablespoons extra-virgin olive oil
scattering of pumpkin seeds
one whole pomegranate, de-seeded
handful smoked almonds coarsely cut
Directions:
Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes.
Add the Freekah to a pan of boiling water, the grain should be whole but soft when pressed by your fingers. Build roughly for for around 15 to 20 mins.
Drain the Freekah, and run under a cold tap to stop this cooking and becoming mushy. minutes.
In a large bowl, combine freekeh, chopped herbs, and chickpeas and toss together.
In a another bowl, lightly whisk together lemon juice, oil cumin, garlic, salt and olive oil; toss with salad.
Scatter pomegranates, nuts & the pumpkins seeds on the top and give it one last toss and its ready.
Serving suggestion: Serve right away or let sit for up to 1 hour before serving. Serve with chicken, lamb or fresh bread or on its own.
Will keep for 3 or 4 days in the fridge.