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When it comes to whole grains, we’ve mastered quinoa and farro, bulgur and brown rice. But we weren’t familiar with freekeh until we tried the recipe for this fresh, hearty grain salad in Jeanne Kelley’s Salad for Dinner. In her salad-centric book, Kelley introduces us to a grassy ancient grain that’s made from sun-dried and toasted green wheat. With additions of fresh apricots, grilled zucchini and the firm, salty grilling cheese called halloumi, this freekeh salad has summer supper written all over it.
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