This high-fiber casserole is one your family will love. Freekeh is a young green wheat that is often roasted and cracked. This traditional food of the Middle East has a pleasant nutty flavor and cooks in just 25 minutes. A high-fiber whole grain, freekeh is perfect for savory salads, spiced pilafs, and hearty hot cereal. I love it as an addition to my Tex-Mex bowls in place of rice.
Preheat oven to 350 degrees. Spray an 11x7 baking dish with non-stick cooking spray.
2
In a large saucepan, bring salted water to a boil. Add freekeh and return to a boil. Reduce heat to medium-low and simmer until water is absorbed or about 20 minutes. If using frozen corn, add to the freekeh the last 3 minutes of cooking.
3
In a small skillet, heat the olive oil over medium-high heat. Add onion and cook until softened, about 3-5 minutes. Add garlic and cook 1-2 minutes more. Set aside to cool.
4
In a large bowl, combine the kidney beans, diced tomatoes with chiles, green chiles, corn kernels, freekeh, salsa, onions, and garlic. Stir in 1 cup shredded cheese.
5
Bake at 350 degrees for 25 minutes. Sprinkle remaining cheese over the top and bake 5 to 10 minutes more until cheese is melted.
6
Allow to rest for 5 minutes before serving. Garnish with sour cream, additional chiles, and salsa.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Notes:
Southwest Vegetarian bake that is is great with or without meat. This recipe has about 300 calories per serving.
If desired, use low- or no-sodium ingredients to reduce the overall sodium in the dish. Use chiles and salsa to your desired spiciness.
Ingredients
1cupcracked freekeh
2 ½cupswater
½tspsalt
1small onion, diced
2cloves garlic, minced
1tspextra virgin olive oil
15ozkidney beans (Canned), rinsed and drained
10ozdiced tomatoes with chiles (Canned)
4ozdiced green chiles or jalapenos
1cupcorn kernels, canned or frozen
1cupsalsa
2cupsColby-jack cheese, shredded
Directions
1
Preheat oven to 350 degrees. Spray an 11x7 baking dish with non-stick cooking spray.
2
In a large saucepan, bring salted water to a boil. Add freekeh and return to a boil. Reduce heat to medium-low and simmer until water is absorbed or about 20 minutes. If using frozen corn, add to the freekeh the last 3 minutes of cooking.
3
In a small skillet, heat the olive oil over medium-high heat. Add onion and cook until softened, about 3-5 minutes. Add garlic and cook 1-2 minutes more. Set aside to cool.
4
In a large bowl, combine the kidney beans, diced tomatoes with chiles, green chiles, corn kernels, freekeh, salsa, onions, and garlic. Stir in 1 cup shredded cheese.
5
Bake at 350 degrees for 25 minutes. Sprinkle remaining cheese over the top and bake 5 to 10 minutes more until cheese is melted.
6
Allow to rest for 5 minutes before serving. Garnish with sour cream, additional chiles, and salsa.
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.
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