It's Freekeh, But The Kids Like It

What to do when rice becomes humdrum.

Special To The Jewish Week

There was a point at our house when my kids said they’d had enough rice to last a lifetime and I should never make it again.

Rice had been my go-to side dish, the dish I cooked 3-4 times a week and could probably prepare while still sleeping. Why did I make it so often? Partly because rice goes with everything. But mostly because my kids ate it without any fuss, which, as any parent knows, is an important consideration at the end of the day.

Fortunately the whole grain revolution was at hand. Scientists and food experts of all kinds were singing the praises of quinoa and spelt, bulgur and barley.

1 cup whole freekeh
2 cups water or chicken stock
2 cups diced, cooked chicken
1 cup chopped dates, preferably medjool
3/4 cup pistachio nuts
1/2 cup golden raisins
1 ripe mango, peeled and diced
1/2 cup chopped red onion
1/4 cip minced fresh parsley, preferably flat leaf
2 tbsp chopped fresh mint
6 tbsp extra virgin olive oil
1/3 cup Meyer lemon juice
3 tbsp white wine vinegar
Salt to taste
Cayenne pepper
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