Grain salad with pickled onions and herbs

Delight in a flavorful grain salad boasting zesty pickled onions and fragrant herbs. Perfect harmony of savory, tangy, and fresh notes in every bite.

Ingredients:

• small head of broccoli
• Kosher salt
• small bunch of Tuscan kale
• cups whole or cracked freekeh (from one 9-oz. package)
• cup raw pistachios
• red onion, very thinly sliced
• garlic clove, finely grated
• Tbsp. extra-virgin olive oil
• Tbsp. fresh lemon juice
• Tbsp. drained capers
• tsp. crushed red pepper flakes
• tsp. fennel seeds, finely ground
• Freshly ground black pepper
• cup basil leaves, coarsely chopped
• cup cilantro leaves with tender stems, coarsely chopped
• cup mint leaves, coarsely chopped

Instructions:

1. Boil broccoli in a large pot of salted boiling water (keep florets attached to stem for easier handling) over medium-high heat until slightly firm, for about 2 minutes. Place on a paper towel-lined plate. Blanch kale (keeping it on the stem) by submerging it in the water briefly until it turns bright green, for about 10 seconds. Transfer to the plate with broccoli; keep the pot of water. Allow the vegetables to cool, then remove any excess water by squeezing them gently.
2. Cook freekeh in salted water in the same pot on high heat, stirring occasionally, until it is cooked but still slightly firm, for 20-25 minutes for cracked freekeh or 40-50 minutes for whole freekeh. Drain the freekeh well, put it in a medium bowl, and let it cool until it's warm.
3. Meanwhile, heat the oven to 350°F. Toast pistachios on a baking sheet with edges, shaking once, until they turn golden brown, for 5-8 minutes. Let them cool down and keep them aside.
4. Mix onion, garlic, oil, lemon juice, capers, red pepper, and fennel in another medium bowl; season with salt and black pepper. Let the dressing rest until needed.
5. Remove broccoli florets from stems and thinly slice the stems. Remove kale leaves from stalks and chop them coarsely. Add the vegetables to the freekeh in the bowl and mix well.
6. Add basil, cilantro, and mint to the dressing; season with more salt and black pepper, if necessary.
7. Combine half of the dressing with the freekeh and reserved pistachios; season with salt and mix well. Pour the rest of the dressing over the mixture.
8. Preparation: The freekeh can be cooked up to 5 days in advance. Allow it to cool, then store it in an airtight container in the refrigerator. The dressing (without herbs) can be prepared a day ahead. Cover and refrigerate.

Summary:

• Calories: 1951 kcal
• Fat: 103 g
• Protein: 60 g
• Carbs: 232 g
• Potassium: 3986 mg
• Magnesium: 632 mg