FREEKEH SALAD WITH RASPBERRIES

Adapted from food nutritionist and cookbook author Ellie Krieger.

1 cup uncooked freekeh Water, for the freekeh 1/2 cup shelled, roasted

unsalted pistachios 3 tablespoons extravirgin olive oil 2 tablespoons fresh

lemon juice

1 teaspoon honey

1/4 teaspoon salt ⅛ teaspoon freshly

ground black pepper 1/2 cup chopped parsley 1/4 cup chopped mint

leaves

2 ribs celery, finely

chopped

1 scallion, white and green

parts, thinly sliced Half of one 6-ounce container raspberries, each berry cut in half (3/4 cup)

Cook the freekeh according to the package directions (your package might suggest using 5 cups of water; we thought 3 cups were sufficient). Drain and cool completely.

If your pistachios aren’t already roasted, toast them in a dry skillet over medium heat for 2 to 3 minutes, until fragrant. Cool completely, then coarsely chop and place in a mixing bowl.

Whisk together the oil, lemon juice, honey, salt and pepper in a liquid measuring cup, to form an emulsified dressing.

Add the freekeh, parsley, mint, celery, scallion and the dressing to the bowl with the pistachios; toss to coat evenly, then add the raspberries and toss gently to incorporate just before serving. (If they are quite ripe and soft, they may break down a bit; that’s OK.) Makes 6 servings (a generous 6 cups).

WASHINGTON POST GORAN KOSANOVIC FOR THE Freekeh Salad With Raspberries.