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Get Triple-Herb Freekeh Recipe from Food Network
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
cooking.nytimes.com
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions You can use freekeh or farro here for the grains Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting