This post is brought to you by Bob’s Red Mill.
Do you still have bad dreams about forgetting your locker combination on the first day of school? Or your class schedule? I do. Sometimes, in my dreams, the campus turns into a giant maze and I can’t get from one place to another without encountering obstacles everywhere along the way.
I have similarly bad dreams about waiting tables. I can’t make it to the computer to input my orders and wake up shouting, “SALAD!”
Such was the case with this recipe. After two semi-successful recipe tests, I made one more trip to the store to stock up for the finale. I ambitiously filled my basket with produce for future photo shoots and headed home to take Cookie on a walk.
Shortly thereafter, my back started aching. An hour later, chills. I dragged myself to bed with an extra blanket and woke up the next morning in a feverish, mummified state. Recipe testing was put on hold for a day while I slept on the couch with my four-legged nurse.
Strangely, and rather miraculously, I was almost cured by the next day. But, I was out of basil. I hopped into my car to go to the store again. My car wouldn’t start. (I forgot to turn off an interior light after my last grocery store visit, apparently.) No problem, I’ll just hop on my bicycle, I thought. My tires were flat. Foiled once again!
The universe has been playing tricks on me this week. Thanks to a good immune system and a helpful friend, I’m finally back in business and pleased to say that this final recipe is a success. You just can’t go wrong with warm whole grains tossed with bright, bold pesto, topped with sweet and savory grilled vegetables and fruit.
I’m slathering pesto on just about everything this summer and for that, I am not sorry. I chose to slather it on freekeh this time. Freekeh is an ancient strain of wheat that is remarkably high in fiber and other goodness. I love freekeh because it cooks up in twenty-five minutes and has a lovely couscous-like texture. I went into more detail about it in this Israel-inspired roasted cauliflower dish last fall, if you’d like to check that out.
Bob’s Red Mill is my go-to source for freekeh. Their organic freekeh is available online and in some stores. Let’s all start requesting freekeh at our local grocery stores so they stock up! If you can’t find freekeh or need a gluten-free alternative, I think quinoa would be a terrific substitute. Farro would be nice, too, if you don’t need it to be gluten-free. All you have to do is cook your whole grain of choice according to package directions and stir in the pesto. Ta da!
Author: Cookie and Kate
Recipe type: Entree
Source: Cookie and Kate