Ron Wilson

Ron Wilson

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Rita asks . . . What is "Freekeh"?

Have you ever cooked freekeh? This baby wheat is roasted, then shells are removed. After that, it’s cracked for easy cooking. Earthy and nutty, freekeh is a good companion for seasonal asparagus in this yummy salad.

Freekeh salad with asparagus, beans and herbs

A little more, or less of any ingredient will still taste good.



1 cup freekeh

2 cups water

3/4 teaspoon salt, to taste

Blanched asparagus - I used about 1/2 pound and cut the spears on the diagonal

Couple handfuls chopped parsley

Palmful fresh chopped mint

1 bunch green onions, sliced thin — you may not need all

1 can chickpeas or white beans, drained


1/4 cup lemon juice

1 nice garlic clove, minced

1/2 teaspoon cumin

5 tablespoons olive oil

Salt and pepper to taste


Heat a sauté or saucepan over medium heat. Pour in the freekeh and toast it, stirring occasionally, until it becomes fragrant, about 4 minutes.

Add 2 cups water and salt. Bring to a boil, then lower to a simmer. Cover and cook until water is absorbed, about 20 minutes or so. About 5 minutes before freekeh is done, lay asparagus spears on top. Continue to cook, covered, and asparagus will blanch perfectly by the time freekeh is ready.

Let freekeh cool a bit, then transfer to large bowl.

Stir in herbs, green onions and chickpeas.

Whisk dressing ingredients and pour over salad. Go to taste on the dressing. I added a little more lemon juice and oil.

Store leftovers, covered, in refrigerator up to 2 days.

Gilding the lily: Sprinkle on feta cheese before serving

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