I adapted this recipe from a friend at the gym. She used farro with it originally but she recalls the original version called for millet or barley. The freekeh works well with it because it absorbs all that lime juice! Feel free to add in some grilled shrimp that’s been marinated in lime zest and orange juice and garlic, too!
Makes 6-8 servings (a great amount for lunch for a week!)
- 1 8-ounce package cracked freekeh (cooked to about 2 1/2 cups)
- 1/2 cups water or vegetable broth
- 4 good shakes of salt (I cranked my salt grinder 4 times)
- 1 large jalepeno, diced and seeded
- 1 ½ to 2 cups fire-roasted corn (I bought the Trader Joe’s Frozen Fire-Roasted Corn®, and thawed it) (use fresh or canned sweet corn as a substitute.)
- 1/3 cup cilantro, diced, stems included
- 2 tablespoons green onions, diced
- 5 limes, juiced
- 2 cups grape or Little Spendito tomatoes, quartered
- 2 avocado, diced (or more if you have them!)
- Pour water or vegetable broth and the freekeh in a saucepan and bring to a boil, cooking for 1 minute. Reduce heat to low.
- Cover and simmer for about 25 minutes until the freekeh is tender. Once cooked, remove from heat and let cool.
- Thaw corn or if using canned corn, drain the liquid and place in a large bowl.
- Add in diced green onion, tomatoes and the diced pepper.
- Add in the cooled freekeh mix gently.
- Add in the lime juice, salt, pepper and the cilantro.
Serve room temperature or chilled.
Note: The amount of lime juice you can squeeze out really varies depending on the lime. If they are small and firm, it may be harder to extract enough juice. Look for larger softer limes that you can squeeze with ease! In a pinch, use store-bought Key Lime Juice.