Freekeh stuffing

Super grain: Recently, freekeh has enjoyed a bit of an uptick after being mentioned on various TV programs, including "The Dr. Oz Show," where it was lauded as a "superfood." (Bill Hogan/Chicago Tribune)

2 1/2 cups water

1/2 cup pitted Kalamata olives, chopped

4 ounces feta, crumbled

3 tablespoons capers, drained

1 bunch green onions, green and white parts, sliced

1 cup parsley, finely chopped

1/2 cup sun-dried tomatoes, snipped into shards

Juice of 1 medium lemon, about 3 tablespoons

1/2 cup extra-virgin olive oil

1 tablespoon Dijon-style mustard

1/2 teaspoon smoked mild paprika

1Prepare the freekeh by placing it in a saucepan with the water; heat to a boil. Reduce heat to a simmer; cover. Cook over low heat until water is absorbed and freekeh is tender but still al dente, 15 to 20 minutes. Drain; set aside to cool.

2Place the olives, feta, capers, green onions, parsley and sun-dried tomatoes in a large bowl. Add the freekeh; stir to combine.

3Prepare the dressing by whisking together the lemon juice, olive oil, mustard and smoked paprika. Pour over the freekeh mixture; toss to combine. Let stand at room temperature for up to an hour before serving; refrigerate for longer keeping.

Nutrition information:
Per serving: 270 calories, 18 g fat, 4 g saturated fat, 13 mg cholesterol, 23 g carbohydrates, 6 g protein, 371 mg sodium, 5 g fiber.

Freekeh pilaf with wild mushrooms

Prep: 30 minutes
Cook: 35 minutes
Servings: 6 to 8 as a side dish

Note: Freekeh's smoky, roasty flavors pair well with wild mushrooms, and this is a nice change from a rice risotto. Save prep time by chopping vegetables while the mushrooms rehydrate. Refrigerate any leftovers and shape into patties to crisp in butter or olive oil in a hot skillet.


3 cups beef broth