You’ll be surprised by how beautifully freekeh stands in for rice in this twist on a traditional stir-fry. Freekeh, broccoli, and mushrooms bring on the protein; and the dish is quite pretty to boot.
Ingredients
Freekeh
- 2½ cups vegetable broth
- 1 cup cracked freekeh
- 2 garlic cloves, crushed
- 1 (½-inch) piece ginger, halved
- ½ teaspoon sea salt
Stir-Fry
- 1 tablespoon grapeseed oil
- 6 ounces shiitake mushrooms, wiped clean, stems removed, cut into ¼-inch slices
- 1 pound broccoli, cut into florets and the stems peeled and sliced
- 1 medium red bell pepper, cut into ¼-inch slices
- 2 scallions, cut into ¼-inch slices on the diagonal
- 4 garlic cloves, minced
- 1 (8-ounce) can water chestnuts, rinsed and drained
- ½ cup raw hazelnuts or almonds, chopped
Sauce
- 2 tablespoons reduced-sodium tamari
- 2 tablespoons fresh lemon juice
- 1½ tablespoons toasted sesame oil
- ½ to 1 teaspoon red pepper flakes
- Sea salt and black pepper
- 1 tablespoon toasted sesame seeds
How to Make It
-
Freekeh
- Combine the broth, freekeh, garlic, ginger and salt in a medium saucepan over high heat. Cover, bring to boil, reduce to simmer over medium-low and cook until the freekeh is tender, about 15 minutes. Remove the ginger and discard. Set aside until needed. Stir-Fry
- Heat the oil until it shimmers in a large skillet or wok over medium-high heat. Add the mushrooms and cook, stirring constantly, until soft, about 2 minutes. Add the broccoli and cook until bright green, about 2 minutes. Add the bell pepper, scallions, garlic, water chestnuts and hazelnuts. Stir and cook until the peppers are softened, 2 to 3 minutes. Sauce
- Add the cooked freekeh, along with any remaining broth, to the skillet. Add the tamari, lemon juice, oil and red pepper flakes. Stir well and cook until the sauce is evaporated, about 2 minutes. Season with salt and pepper. Serve in bowls garnished with the sesame seeds.
