Warm Freekeh Salad With Raisins And Kale

Warm Freekeh Salad With Raisins And Kale

I consider
myself somewhat of a professional day dreamer. I’ve got that hopeful-out-the-window
gazedown. My mind can take me from
conference calls and erratic mothers to Cuba in the early 50’s with ease. The
ice is watering down my rum, the air is sticky and smells of ripe mangos
dripping heavy with syrupy juice. I am an incredibly good dancer (even in these
heels) and my grandma’s sassy – “Rhiana, really, you shouldn’t ever wear lipstick
– your cupid’s bow is much too sharp and you look like a villain queen” can
stop this candy apple pout.

Hey you,
hot stuff, get your practicality out of my daydreams! I know it’s 2012 and my
expired passport won’t get me into Cuba. Just samba with me. Thank you.

commonly my day dreams are exotic escapades, presents I would buy everyone
after I win the jackpot, chunky puppies, whirlwind romances or pistachio Vespas.
But often enough, usually when the mornings are misty and distinctly gray, I
day dream of my future. All roads lead to the same place and all life’s questions
have the same answer. The visions of my bed and breakfast are so real, they
have upgraded from vivid to lucid.

That same
gray morning, I am creeping barefoot down creaky stairs to the kitchen. I roll
up thick sleeves and start thinly slicing onions. What am I making? There is a
small window over the sink, it needs to be dusted, a steaming cup of tea on the
ledge and fog in thin fingers between the trees.

This is
that type of dish that is perfect for daydreaming. Not only because of the mélange
of flavors and textures, but because it is as delicious warm as it is hot or
chilled. You can dish yourself steaming spoonfuls, let the dressing’s tanginess
or the sweet plumpness of the raisins ignite your imagination. While your mind
wanders your dish slowly adjusts its temperature for a series of perfect bites.


½ Red Onion (Chopped)
3 Cloves Garlic
½ Cup Golden
½ Cup Champagne
(Plus an extra
splash to plump raisins)
¼ Cup Olive Oil

1 TB Mustard
1 TS Cumin

Salt and Pepper


1 Cup French
Green Lentils (Cooked)
1 Cup Freekeh
1 Bunch Kale (Confetti
¼ Cup Pinenuts

by thinly slicing the onion and mincing the garlic. Toss with the other
dressing ingredients and let the flavors come together.

Splash the raisins with
a little vinegar and set aside to plump. Add lentils and freekeh to boiling
water and cook until tender, about 20 minutes.

Strain and toss in the dressing.
Wilt the chopped kale in a teeny bit of olive oil and add to the dressed

Toast pinenuts in a dry skillet. Toss everything until it is a hot
mess. Enjoy.

I put an egg on it…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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