Dill Freekah and Roasted Carrot Salad

18 min (plus chilling time) prep time
52 min cook time
4servings
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Recipe by May Abraham Fridel Source Indian Cuisine Diabetes Cookbook Photo by Renée Comet
Dill Freekah and Roasted Carrot Salad

How to Make Dill Freekah and Roasted Carrot Salad

Freekeh is a roasted young, green wheat grain. It has a significant amount of fiber. Lucky for our health and taste buds, it’s becoming more readily available everywhere and can easily be purchased online. However, if you don’t have freekeh, you can make this recipe with 2 1/2 cups of any other cooked whole grain, such as bulgur wheat, brown rice, or barley. Whether made with freekeh or another grain, this recipe is designed to be served as a salad. But it’s equally tasty served at room temperature or warm as a side dish, if you prefer.

18 min (plus chilling time) prep time
52 min cook time
4servings
1 cup
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Step-By-Step Instructions:

  1. Cook the freekeh according to package directions. Or, add the freekeh and 3 cups cold water to a medium saucepan and bring to a boil over high heat. Stir, cover, reduce heat to low, and simmer until the freekeh is tender, about 40 minutes for whole-grain freekeh (or 20 minutes for cracked freekeh). Remove from heat and let stand for 5 minutes. Drain any remaining water. (Makes 2 1/2 cups.)
  2. Transfer the cooked freekeh to a medium bowl and immediately stir in the onion, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the pepper. Set aside to slightly cool, about 20 minutes, stirring a couple times. Then chill in the refrigerator.
  3. Meanwhile, preheat the oven to 475°F. Add the carrots and the remaining 1 tablespoon oil to a large bowl and toss to fully coat. Add the remaining 1/4 teaspoon salt and toss to fully coat. Arrange the carrots in a single layer on 2 large rimmed baking sheets and roast until lightly caramelized, about 10–12 minutes, stirring the carrots about halfway through the cooking time.
  4. Fluff the chilled freekeh with a fork. Stir in the carrots, lemon juice, and dill, and serve.
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Nutrition facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 210
  • Total Fat 8g
    • Saturated Fat 1g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 460mg
  • Total Carbohydrate 33g
    • Dietary Fiber 5g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 7g
  • Potassium 355mg
  • Phosphorous 170mg
Ingredients
freekeh
1 cup
red onion (finely diced)
1/3 cup
Extra Virgin Olive Oil (divided)
2 tbsp
sea salt (divided)
3/4 tsp
freshly ground ( black pepper)
1/2 tsp
jumbo carrots (very thinly sliced crosswise (about 1/8 inch thick))
2
Juice of 1/2 lemon
1 1/2 tbsp
fresh dill or tarragon (chopped)
1 tbsp

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