Don’t settle for another night of boring brown rice. Instead, bulk things up with freekeh. This whole grain is all the rage this fall, and we have a feeling its nutty bite, fire-roasted smokiness, and high fiber content may have something to do with that.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preheat oven to 425 degrees. Bring a large pot of salted water and freekeh to a boil. Reduce to a simmer, cook until tender, 20-25 minutes. Drain and rinse under cold water.
Wash and dry all produce. Meanwhile, trim and halve Brussels sprouts. Thinly slice half the Brussels sprouts into shreds.
Roast the veggies: Toss remaining Brussels sprouts and butternut squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 10-13 minutes, toss, then continue roasting until golden brown, another 10-13 minutes.
Heat a drizzle of olive oil in a pan over medium heat. Add shredded Brussels sprouts, and toss until softened, 3-4 minutes. Season with salt and pepper.
Halve, peel, and mince 2 TBSP shallots. Zest and halve lemon. Whisk together shallots, lemon zest, juice of half a lemon, and 2 TBSP olive oil in a large bowl. Season with salt and pepper. Taste and adjust with more olive oil, if necessary.
Toss and serve: Core and dice apple. Toss freekeh, shredded Brussels sprouts, Parmesan cheese, and diced apples into citronette dressing. Season with salt and pepper. Plate freekeh salad, and top with roasted Brussels sprouts and butternut squash. Enjoy!