Here's a nice grain and bean salad that will comfortably fill the belly as a nice lunch or accompany a nice piece of grilled lamb from a local farm. The Moroccan flavor comes from some preserved citrus, oil-cured olives, mint (which is quite abundant in upstate NY), cinnamon, and star anise; I use a combination of apple-mint and spearmint.
|Freekeh getting ready for a soak and steam bath...|
|...plump, sweet, juicy ... laced with a subtle smokey and nutty flavor profile.|
|Jacob's Cattle Beans beautifully mottled (also know as trout beans) getting ready to soak and simmer.|
|Just finished simmering and still looking quite beautiful...time for some Moroccan Flavors!|
|Preserved citrus in a jar of salty citrus juices...|
|...preserved lemon and orange: meat removed, rinsed, and ready for dicing.|
|The holy trinity: mint, preserved citrus, oil-cured olives!|
Jacob’s Cattle Beans and Freekeh with Moroccan Flavors
By Hans Butler
1 Tbsp minced preserved citrus (rinds only)
1 Tbsp minced oil cured olives
1 cup julienned apple mint
1/4 cup fruit vinegar
1/4 cup Stolor Organics Sunflower Oil
1/2 tsp ground star anise
1/2 tsp ground cinnamon
2 cups cooked CPO Jacob’s Cattle Beans
2 cups cooked CPO Freekeh
1)Remove flesh, rinse, and dice the citrus very small; put in a large mixing bowl.
2)Dice olives into small pieces; add to the mixing bowl.
3)Julienne mint; add to the mixing bowl.
4)Add vinegar, oil, star anise, and cinnamon to the mixing bowl and mix well.
5)Add the beans and freekeh to this mixture; mix everything together gently, but thoroughly.
6)Enjoy as a side dish, a nice lunch, or a light dinner.