Well, since abundance bowls seem to be the rage right now, I had to create one with all the amazing spring produce from the garden. The idea of using Freekah came when I saw it was on sale at the market. Always looking for a deal! Freekah is an ancient wheat that is harvested and roasted when green and is supposed to be more nutritious than other wheat products like Bulgar. It has a very nutty taste that I like and it works well with all the veggies. Chard, asparagus, both sugar snap peas and shell peas, plus some grated carrot and beet all went into the saute, with some onion and garlic and lots of fresh herbs. I added some of our homemade Veggie Kraut (see my archives for that recipe), sprinkled some toasted sunflower seeds on top and then made my favorite lemon garlic vinaigrette to pour over it all. I felt an abundance of nutrition, flavors and yumminess as I ate my Freekah Spring Abundance Bowl. If you eat cheese, put some goat cheese on the top for even more deliciousness. It is great served warm or cold 🙂
RECIPE for “FREEKAH SPRING ABUNDANCE BOWL”:
(this recipe makes enough for 2 generous abundance bowls, so you can share with someone you love!)
1 package freekah (or quinoa, or black or brown rice, or whatever grain appeals to you)
1 bunch asparagus
1 cup snowpeas
1 cup shelled peas (or get a package of frozen organic peas)
4 or 5 chard leaves (or kale or spinach)
1 cup grated carrot
½ cup grated beets
¼ cup toasted sunflowers seeds
½ cup veggie kraut (fermented vegetables or use sauerkraut or kimchi) – optional
1 cup olive oil
Juice of 1 lemon
1 or 2 cloves of garlic, peeled & crushed
2 TBSP rice vinegar
2 – 3 tsps. agave or maple syrup
1. Follow the directions on the package of freekah or other grain, using 1 cup uncooked grain as your amount.
2. While that is cooking prepare your vegetables: Chop asparagus, chard & snow peas. Shell the fresh peas or use frozen peas. Grate the carrots & beets. Dice the onion & crush the garlic.
3. Put some oil in a big saute pan or dutch oven and when heated add the onions then garlic.
4. Saute for a minute or so then add the asparagus, chard, and both type of peas. Cook a few more minutes, just until the asparagus gets tender but definitely NOT mushy. Leave the vegetables in the pan while you prepare everything else.
5. Grate the carrots and beets and set aside while you make the dressing.
6. When the freekah is cooked (it takes about 30 minutes) add it to the dutch oven with the vegetables. Toss well and add the grated carrots and beets, mixing in those, too.
7. Divide the mixture into 2 bowls, then drizzle with the Lemon Vinaigrette. Top with some toasted sunflower seeds, a spoonful of Veggie Kraut, some fresh pea tendrils and/or asparagus tips and maybe a bit of goat cheese and dive into the abundance of fresh spring vegetables!
I LOVE this time of year and the produce that we are so lucky to be able to enjoy.
Happy Abundant Spring 🙂