Meatless Monday Meal with Earth Bowls
1 cup freekeh* (sub quinoa or brown rice for gluten free option)
2 cups water
1 head spring cabbage
1 bunch radishes (about 15), washed and sliced very thinly
1 oz pea shoots , rinsed
Store Bought – Bragg’s Apple Cider Vinaigrette
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. olive oil
1 Tbsp dijion (optional)
½ tsp. honey
1 clove garlic, minced
a couple pinches sea salt
1. Pour the freekeh into a saucepan and cover with water. Swirl water and rub the grains together vigorously to wash them. Drain and repeat until the water is clear. Add 2 cups water and a couple pinches sea salt. Bring to a boil, cover, and simmer until the water is completely absorbed (about 15 minutes for cracked grain and 45 minutes for whole grain). Remove from heat and transfer to a bowl to halt the cooking process and cool.
2. Meanwhile, combine ingredients for the dressing. Set aside.
3. Add the dressing to the slightly cooled freekeh, folding to incorporate. Fold in the radishes and about half of the pea shoots.
4. Remove cabbage leaves for serving. Mound about ½ cup freekeh salad in the center of each cabbage leaf, garnish with remaining pea shoots, and serve. You can also roll the cabbage leaves and seal them with a toothpick for easy transport
NOTE – On a rainy night pair with a soup like lentil or butternut squash. Also makes a great bring to work lunch option
** Recipe modified from Whole Living Magazine