Freekeh w/shaved fennel + rhubarb salad w/lemon + herbed yogurt from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 430) by Abra Berens

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Notes about this recipe

  • kaityblueeyes on May 27, 2022

    This was pretty good. Made the salmon from master recipe to go with it and used farro instead of freekeh because it was what I had on hand. You really have to love raw fennel and raw rhubarb to love this. The lemon and herbed yogurt was delicious with the grains though! Great way to use up fennel fronds.

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