Freekeh with Purple Sprouting Broccoli & Almonds

In my ongoing project to “vary my grains” I picked up a box of the brilliantly named freekeh in my local ethnic shop.

Freekeh, when cooked, tastes nutty and new. But this green grain, fresh wheat from Arabia is as old as the hills and mentioned in the Bible. It’s good for diabetes and contains more protein than rice or couscous. I fried it in olive oil and onions, then studded it with sprouting broccoli and almonds, and topped it with gremolata.