Freekeh, farro & burghul
Julia Busuttil Nishimura’s lighter, brighter spin on your Sunday roast lamb
Baharat – a heady mix of spices –complements the lamb’s sweetness wonderfully. A tabbouleh-inspired salad and tahini yoghurt are the perfect accompaniments.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Danielle Alvarez’s pumpkin, pancetta, kale and barley soup-meets-stew
Somewhere between a soup and a stew, this dish is comforting and hearty without being heavy.
- 1-2 hrs
- Danielle Alvarez
Savoury tabbouleh quick bread with whipped feta
Soaked for just a few minutes, bulgur wheat lends its characteristic nutty and chewy texture to this savoury quick bread. The addition of a good amount of chopped parsley, lemon juice and olive oil to brighten the flavours gave me the idea that this was a kind of tabbouleh in loaf form. Together with the whipped feta spread and a simple salad of sliced tomatoes, torn mint leaves, olive oil and salt and pepper served alongside, it makes a lovely light lunch.
- 1-2 hrs
- Helen Goh
Farro with mushrooms and silverbeet
This recipe was inspired by Skye Gyngell's visit to the Melbourne Food and Wine Festival. It makes a lovely side, lunch or a simple midweek dinner. Farro is a grain that has been traditionally used in Italian cooking and is available at gourmet supermarkets and Mediterranean food stores. Mushrooms are a wonderful source of B vitamins and antioxidants, a rich source of folate and potassium.
- 30 mins - 1 hr
- Caroline Velik
Duck breast with balsamic glaze, farro and cavolo nero
This wintry dish would go well with an earthy pinot. You could replace the cavolo nero with kale, or broccolini sauteed with garlic. Duck breasts are now commonly available from supermarkets.
- 30 mins - 1 hr
Roasted pumpkin and farro salad with tomato and feta vinaigrette
I like dishes that not only complement the centrepiece – whether it be turkey, ham, lamb or salmon – but can be prepared in advance to sit happily at room temperature. This delicious, textural salad fits the bill. Double or triple the quantities as needed: it scales up beautifully.
- 1-2 hrs
- Danielle Alvarez
RecipeTin Eats x Good Food: Crispy carrot freekeh salad
Freekeh is an unsung hero in the grain world, with a nutty smoky flavour that is infinitely tastier than rice. Have all the elements prepared then assemble the salad just before serving.
- 30 mins - 1 hr
- RecipeTin Eats
Winter vegan salad
I find winter just as appropriate a time for salads as summer, especially given that fennel – an all-time favourite of mine – is at its peak in the cooler months. I've dialled up the warm flavours here, with a spiced dressing filled with cashews and sunflower seeds. The dish is a delight on its own, of course, but can also be served as part of a feast. While the asafoetida in the dressing is optional, it's well worth seeking out; it really does make this winter beauty sing.
- 30 mins - 1 hr
- Karen Martini
Julia Busuttil Nishimura's lamb kofta with freekeh salad and harissa yoghurt
Lamb kofta is one of my kids' favourite foods, partly, of course, because it's super delicious, but also because it's cooked and served on skewers, which is almost guaranteed to win them over. I often make lamb kofta for dinner and then pack the leftovers for lunch. Harissa yoghurt is a spicy addition which lifts the whole dish and marries well with the lamb kofta. For kids, simply serve with plain yoghurt instead.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Steak salad with freekeh, spring greens and spicy mustard dressing
What I love about this salad is that any hearty grain will do – it's not the go-and-purchase-specifically kind of salad, rather, delve into the pantry and find a grain to suit. I chose freekeh for its brilliant chewiness – it's a great contrast to the pumpkin, sweet and tart orange, charred steak and creamy bitey dressing.
- 30 mins - 1 hr
- Katrina Meynink
Original URL: https://www.theage.com.au/goodfood/topic/freekeh--farro-and-burghul-l78