Sauted Mushroom Broccoli Rabe And Freekeh Salad Recipe

Recipe By Slurrp

This sautéed mushroom broccoli rabe and freekeh salad is a hearty and nutritious dish that is packed with flavor. The earthy mushrooms and bitter broccoli rabe are sautéed to perfection and then tossed with nutty freekeh, creating a satisfying and filling salad. The combination of textures and flavors makes this salad a great option for a light lunch or a side dish for dinner. It's also a great way to incorporate more vegetables into your diet.

4.8
17 Rating -
Rate
Vegdiet
38minstotal
20minsPrep
18minsCook
38m.total
20m.Prep
18m.Cook
Sauted Mushroom Broccoli Rabe And Freekeh Salad
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Ingredients for Sauted Mushroom Broccoli Rabe And Freekeh Salad Recipe

  • 1/4 cup Freekeh
  • 1/2 cup Water
  • 1/4 tablespoon Olive Oil
  • 2 ounce Mushrooms, Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.06 teaspoon Red Pepper Flakes
  • 1/4 bunch Broccoli Rabe, Trimmed And Chopped
  • 1/4 Juice Lemon
  • As required Salt And Pepper To Taste
  • as needed Optional: Grated Parmesan Cheese Or Toasted Pine Nuts For Topping

Directions: Sauted Mushroom Broccoli Rabe And Freekeh Salad Recipe

Cooking Directions

  • STEP 1.Cook the freekeh according to package instructions and set aside.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they start to brown, about 5 minutes.
  • STEP 3.Add the garlic and red pepper flakes to the skillet and cook for another minute.
  • STEP 4.Add the broccoli rabe to the skillet and cook until wilted, about 3-4 minutes.
  • STEP 5.In a large bowl, combine the cooked freekeh, sautéed mushrooms and broccoli rabe.
  • STEP 6.Drizzle with lemon juice and season with salt and pepper to taste.
  • STEP 7.Toss everything together until well combined.
  • STEP 8.Serve the salad warm or at room temperature.
  • STEP 9.Optional: Top with grated Parmesan cheese or toasted pine nuts for added flavor and texture.

Cooking Tips

  • Make sure to rinse the freekeh before cooking to remove any impurities.
  • Feel free to adjust the amount of red pepper flakes according to your spice preference.
  • If you don't have broccoli rabe, you can substitute with kale or Swiss chard.
  • To make this salad a complete meal, you can add grilled chicken or tofu for protein.

Storage and Serving

  • This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, simply microwave the salad for a few minutes or enjoy it cold.
  • Serve as a side dish with grilled meats or as a light lunch on its own.
Nutrition
value
100
calories per serving
6 g Fat3 g Protein7 g Carbs1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    3g
  • Carbs
    7g
  • Fiber
    1g

MacroNutrients

  • Carbs
    7g
  • Protein
    3g
  • Fiber
    1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    < 1mg
  • Vitamin A
    28mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    65mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp