another new grain to add to my list...or so i thought...i JUST learned that...freekeh is a process, not a grain.  the grain i bought is actually called green wheat.  the FREEKEH process is picking the grain while still young and soft and sun-drying, fire-roasting, and cracking it to produce a richer flavor, while retaining the nutrients.  Freekeh supposedly is more nutrient dense than some other grains because it is picked at an early stage AND only air and fire are used during the drying process.  the texture when cooked is similar to bulgur wheat.  i believe you can simply soak the grains as well as opposed to cooking them and this should retain even more nutrients!!!

i sauted some bell peppers(two small, a red and green) and shelled edamame, 3/4cup (soy beans) in my cast-iron skilet with a little olive oil until slightly tender, then i add one cup of freekeh and 3 cups of vegetable stock, turned heat to medium-low, covered and simmered for about 20 minutes, stirring occasionally.  after allowing it to cool a bit, i combined juice from one lemon, about 2 tbsp balsamic vinegar, and salt and pepper, and mixed that in.  then i topped it with a little parm cheese. 

this dish turned out to be somewhat creamy like a risotto.

side note....ryan has a little bit of a gluten sensitivity.  he gets pretty bloated when he eats farro, which is a type of wheat grain, but...
the green wheat freekeh didn't seem to have the same effect on his gut.
however, if you have celiac disease, you still need to stay away from all wheat, barley, and rye products!  along with many other processed foods that contain gluten!!! 

shout out to my friend Whitney, who made and loved the kale smoothie* this past weekend!  AND she, along with many others, ran the Athens Half Marathon yesterday...CONGRATS!!!!