Triple-Herb Freekeh

• 1 cup cracked freekeh
• 1/2 a small red onion, finely diced (about 1/2 cup)
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• Juice of 1 medium lemon (about 2 tablespoons)
• Kosher salt and freshly ground black pepper

1. Add 8 cups water and the freekeh to a medium saucepan and boil until tender, about 20 minutes.
2. Strain.
3. Meanwhile, soak the onions in ice water in a small bowl for 10 minutes.
4. Strain well.
5. Whisk together the onions, basil, dill, parsley, oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
6. Add the cooked freekah and toss to coat.
7. Season with salt and pepper if needed.
8. Transfer to a serving bowl and add the remaining 1 tablespoon lemon juice.
9. Serve warm or at room temperature.
10. (Alternatively, serve chilled, adding an additional tablespoon of lemon juice just before serving.)

cracked freekeh, red onion, fresh basil, dill, parsley, extravirgin olive oil, lemon, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/triple-herb-freekeh.html (may not work)