Whole Grain Sampling Day, a Recipe for Herby-licious Freekeh Salad, and a Giveaway for a Basket of Whole Grain Food Products {Giveaway Closed}

I am a big fan of (and do some consulting work for) Oldways, a nonprofit food and nutrition education organization in Boston, so when they asked me if I wanted to be a Whole Grain Ambassador to help them celebrate Whole Grain Sampling Day, I jumped at the chance. After all, part of what Liz and I do is encourage folks to eat more whole grains for better healthy along with vegetables, fruits, lean protein, seafood, healthy oils, and beans and nuts … of course.

Whole Grain Sampling Day 2012 via MealMakeoverMoms.com/kitchen

Last year, to celebrate Whole Grain Sampling Day, Liz and I joined Oldways as they drove around Boston on a Duck Boat handing out whole grain samples!

Whole Grain Sampling Day!

This year, being a Whole Grain Ambassador meant I got  a box of whole grain products to sample and another box to give away to a blog reader. I have especially enjoyed the Bob’s Red Mill muesli and the Way Better Snacks Sweet Potato Chips. Read on if you’d like to have an assortment of whole grains delivered to your door.

When Liz and I opened the box, the Freekehlicious freekeh sample caught our attention. We have talked about creating a recipe using freekeh (pronounced “free-ka”) for months now, partly due to the Nutrition Babes recent obsession with this trendy ancient grain. 

Freekehlicious Freekeh via MealMakeoverMoms.com/kitchen

Freekeh is wheat that is harvested while still young and green, and then parched, roasted, and dried. It’s higher in both fiber and protein than most other grains.

We were quite pleased with our first foray into the world of freekeh. The grain looks a little bit like barley and has a slightly nutty flavor and chewy texture.

For more information about the health benefits of whole grains and tips on how to cook them, visit the Whole Grains Council website.

Herby-licious Freekeh Salad

Makes 6 Servings

This Mediterranean-inspired salad is perfect for a side dish or a light lunch. For a vegetarian dish it boasts an impressive 11 grams of protein per serving.

  • One 9-ounce package Freekehlicious freekeh (1½ cups)
  • 1 medium cucumber (8 ounces) peeled, seeded, and cut into 1/2-inch dice
  • 2 plum tomatoes, halved, seeded, and cut into 1/2-inch dice
  • 1/2 cup crumbled feta cheese
  • 1/3 cup kalamata olives, roughly chopped
  • 1/4 cup toasted pine nuts
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground black pepper

1. Cook freekeh according to package directions. Place in a large bowl and cool completely in the refrigerator.

2. Add the cucumber, tomato, feta cheese, olives, pine nuts, dill, mint, olive oil, lemon juice, and lemon zest and toss gently to combine. Season with salt and pepper to taste.

Nutrition Information per Serving (about 1 cup): 320 calories, 17g fat (3.5g saturated) 380mg sodium, 34g carbohydrate, 6g fiber, 11g protein, 10% vitamin C, 10% calcium, 10% iron

Print Recipe

GIVEAWAY NEWS: We are giving away a box of assorted whole grains so you can experiment with their great taste and variety every day.

TO ENTER: Leave a comment here or on Facebook and tell us how you incorporate whole grains into your family’s diet.

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.
> Share the giveaway news with your Facebook fans and friends with a link back to the post.
> Follow us on Pinterest.
> Follow The Meal Makeover Moms on Twitter (@MealMakeovrMoms)

Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK. The giveaway ends on April 10th at noon, and as always we’ll use Random.org to pick our winner.

Disclosure: I received a selection of whole grain products to sample but was not compensated for this post. All opinions are my own.

64 responses to “Whole Grain Sampling Day, a Recipe for Herby-licious Freekeh Salad, and a Giveaway for a Basket of Whole Grain Food Products {Giveaway Closed}”

  1. latanya says:

    We use whole grain bread for sandwiches or buy cereal that contains whole grain in them.

  2. latanya says:

    I follow you on pinterest

  3. Jeanine says:

    We try to incorporate whole grains as much as possible! Most recently I made a coconut quinoa “pudding” which was delicious as dessert or a grab and go breakfast the next morning. Though I preferred the warm gooey dessert, I must admit.

  4. Jeanine says:

    Started following you on Pinterest

  5. kfoglio says:

    Awesome sounding recipe. I’ll definitely try it. I use whole grains constantly. I’ve stuffed poblanos with steel cut oats instead of rice. I use farro with roasted asparagus and mushrooms for a side dish and use barley and wheat berries in stews all the time. This is a new one to me, but I find most whole grains are excellent paired with seasonal veggies for an all in one side to a lean protein. Can wait! Thanks for the contest.

  6. Pam says:

    I have been slowly moving away from refined flours and other grains and have been moving to all whole grains. I have enjoyed experimenting with whole grain pasta, barley, quinoa, millet and brown rice. I have never tried – or even heard of freekah! I would love to try it out. Your recipe looks delicious!

  7. rachel says:

    In breakfast and dinner, particularly…healthy breads and delicious grains!

  8. Vicki S says:

    I use grains a lot. I try to have it paired with some kind of protein but I almost always have whole grains in my meals. I buy whole grain/whole wheat and love getting different grains from the bulk section in natural food stores (alas, moving to FL from CA, there are not a lot of such stores here).

  9. Vicki S says:

    I follow you on Pinterest, my name Vicki Sh

  10. Vicki S says:

    I follow on twitter

  11. Terri says:

    We eat whole grain bread.

  12. Kristin says:

    We try to stay whole grain across the board (bread, crackers, cereal). Pasta is a mix, as it is tough at times to get the whole grain (love the blends) past the picky ones!

    Started following you on Pinterest!

  13. Jan says:

    I only buy whole grain bread and pasta. Plus I’ve added quinoa, barley, and brown rice to our diet. I’d love to try some new whole grain products.

  14. Jan says:

    I follow you on pinterest.

  15. Brigette says:

    I use white whole wheat flour in baking and only buy whole wheat bread and pasta and brown rice.

  16. Megan says:

    Whole grains are a staple in my cooking. Love quinoa and tabouleh.

  17. Elena says:

    I like to make whole grain salads with fresh veggies

  18. Elena says:

    Follow you on Pinterest

  19. Deborah Rosen says:

    I make our bread and use whole grains (how much depends on whom I’m making it for…yes, I use different recipes lol), we have whole-grain cereals five days a week. I frequently use whole-grain pastas, too.

  20. Deborah Rosen says:

    I follow you on Pinterest (asthenight).

  21. Deborah Rosen says:

    I follow you on Twitter @AsTheNight.

  22. Natalie S says:

    I like to add in more whole grains to my family’s food by adding oats to smoothies!

  23. Natalie S says:

    I follow on Pinterest!

  24. Natalie S says:

    I follow on Twitter!

  25. jessica rasmussen says:

    We only use whole wheat flour when making from scratch, we use brown rice instead of white, and by whole grain packaged foods.

  26. jessica rasmussen says:

    follow on pinterest

  27. Darcey Z. says:

    I try to put add ins to our breakfast. I put flax in our pancakes or oat bran. If I make any kind of bread, pizza I usually use whole wheat and add flax to it. Would love to know how to get more whole grains in our diet.

  28. Darcey Z says:

    I follow on Pinterest

  29. James Kennedy says:

    I follow on twitter @JamesNKennedy

  30. James Kennedy says:

    I follow on pinterest #jimjimnm

  31. James Kennedy says:

    I make a Taboulleh with bulgur and a lot of whole grains in it, such as lentils, chick peas, chia, quinoa and a lot of raw veggies!

  32. Gina White says:

    We have switched to whole grain pastas and brown rice. We also have switched to homemade whole grain bread made from freshly ground live sprouted flour. Thanks for the giveaway.

  33. Gina White says:

    I shared this on facebook.

  34. Gina White says:

    I follow you on pinterest.

  35. Rebekah says:

    We have switched to whole wheat flour for most of our baked goods

  36. Rebekah says:

    I follow on Pinterest. My name is rebekah_lopez1

  37. Rebekah says:

    I follow on twitter @leah6989

  38. Sarah says:

    We’ve been eating farro and love it. I just read Robert Lustig’s Fat Chance and am inspired to get more fiber into our meals and snacks.

  39. Jen eshenbaugh says:

    I incorporate whole grains by making our own baked goods and adding ad many good things that I can 🙂

  40. deb m says:

    I sneak in whole grain breads and flours while baking!

  41. pat galas says:

    considering my ukrainian heritage i love whole grains, especially wheat. each xmas i cook a large pot of whole wheat and eat it until its gone. i find i crave the wheat at other tines of the year and will cook a pot. i will eat it with honey and milk or use it in taboulli, etc. i am game to try the box of whole grains. yum

  42. Miranda says:

    We have started using farro as a base for salads

  43. Diane N says:

    I wholey want to win this!

  44. Joan Saltzmann says:

    We use whole grains in all of our baking and I always buy whole grain cereal and breads.

  45. Evelyn says:

    We always have a grain as a side or main dish with our dinners!

  46. Evelyn says:

    I follow you on twitter, @shopgurl

  47. miranda says:

    I tweeted

  48. miranda says:

    shared on FB

  49. miranda says:

    followed you on Pinterest

  50. miranda says:

    followed you on twitter

  51. tina page says:

    i use a lot of barley and bulgur and steel oats in our dinners in the forms of salads, soups and sides

  52. Margot C says:

    I make whole grain muffins almost every week with whole wheat flour and oatmeal with nuts and fruit.

    Also, you salad looks amazing and I have never even heard of freekeh,

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