Chinese restaurants have always been a good place to get a meatless meal. You can count on fried rice for that since it's dependably bountiful, inexpensive and filling. It's also a go-to fast weeknight dinner at home, where you can put a hearty whole grain at the center.
Whole grains are some of our most ancient foods, and they have stories to tell.
Take freekeh (FREE-kuh), for example. Back in 2300 B.C., a village in the Mediterranean was attacked by marauders who set the city on fire, as well as all the unripe wheat. But because the wheat was green, only the chaff burned.
In an ironic twist, the remaining wheat was so tasty that burning green wheat became a tradition. With a slightly smoky taste and a chewy texture, freekeh is a smart addition to a meatless meal. With double the protein and nine times the fiber of white rice, it's a smart whole-grain swap.
At your house, you can use some lovely seasonal vegetables, like asparagus and fresh snow peas, to make a freekeh version of fried rice. Make the recipe your own with your favorite veggies, tofu or an extra egg. The hearty whole grain more than satisfies.
Find freekeh at the supermarket or co-op, sold with boxes and bags of alternative grains, such as quinoa.
Freekeh Fried Rice
Serves 2 to 4.
Note: Use cracked freekeh for this, which is easier to find and faster to cook than whole kernel. As long as you are cooking the grain, you might as well cook twice as much, and save half to use later in the week, in a simple salad for lunch or to stir into soup. To make this vegan, use tofu instead of eggs. You'll find freekeh sold usually in bags or boxes, where alternative grains (such as quinoa) are sold. From Robin Asbell.
