|2 servings||calories per servings 493||protein serving 18 g||carbs per serving 77 g||total fat per serving 14 g|
We think freekeh is freek-ing awesome. Wheat that’s harvested while it’s still green, this super-grain is chewy and nutty, and it’s one of the most nutritional whole grains around (watch out, quinoa!). We cooked ours in a flavorful broth to make it a hearty pilaf with sweet potato, then sprinkled on some pepitas and gruyere cheese for added crunch and creaminess, respectively.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||13 g|
Prepare your mise en place: Peel the sweet potato and shred on a grater. Remove large middle stems from chard and dice; cut or tear leaves into small bite-size pieces. Keep them separate. Peel and dice shallot. Pick and finely chop oregano leaves. Heat a saucepot or deep skillet over medium heat and add 1 teaspoon olive oil. Add shallots to and cook until translucent, or about 2 minutes. Add chard stems and continue to cook while stirring until they also begin to become translucent, about 2 minutes more.
Add freekeh and clove, and stir while cooking to lightly toast the grain, about 1 minute more.
Add grated sweet potato and cook about 2 minutes more.
Stir in water, 1/4 teaspoon PeachDish salt and bouillon cube. Increase heat to high, and bring to a boil. Once liquid has boiled, reduce to a simmer. Simmer until liquid is mostly absorbed, and freekeh is fully cooked, but still has a bit of bite, about 9 minutes.
Stir in chard leaves and oregano, cook while stirring until greens are wilted, 1-2 minutes. Add remaining 2 teaspoons olive oil and half of the gruyere. Stir to combine, and remove from heat. Taste and adjust seasoning with PeachDish salt.
Divide between 2 plates, and top with pepitas & remaining gruyere as desired. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...