Dill Freekeh and Roasted Carrot Salad

Sides, Lunch, Salads, Vegetarian, <401 cal,

Per Serving Dill Freekeh and Roasted Carrot Salad
Makes: 4 servings
Serving Size: 1 cup
Calories	210
Fat	8	g
Saturated Fat	1	g
Trans Fat	0	g
Carbohydrate	33	g
Fiber	4	g
Sugars	2	g
Cholesterol	0	mg
Sodium	460	mg
Potassium	355	mg
Protein	7	g
Phosphorus	170	mg
Choices: Starch 1.5, Vegetable 1, Fat 1.5

Ingredients


1	cup	freekeh
1/3	cup	finely diced red onion
2	Tbsp.	extra-virgin olive oil, divided
1/2	tsp.	salt, divided
1/2	tsp.	freshly ground black pepper
2		jumbo carrots, very thinly sliced crosswise (about 1/8 inch thick)
		juice of 1/2 lemon (1 1/2 Tbsp)
2	Tbsp.	chopped fresh dill or tarragon

Cook the freekeh according to package directions. Or, add the freekeh and 3 cups of cold water to a medium-size saucepan and bring to a boil over high heat. Stir the freekeh, cover, reduce heat to low, and simmer until the freekeh is tender, about 40 minutes for whole-grain freekeh (or 20 minutes for cracked freekeh). Remove the freekeh from the heat and let stand for 5 minutes. Drain off any remaining water. (Makes 2 1/2 cups.)
Transfer the cooked freekeh to a medium-sized bowl and immediately stir in the onion, 1 Tbsp of the oil, 1/2 tsp of the salt, and the pepper. Set the bowl aside to slightly cool, about 20 minutes, stirring the mixture a couple of times. Chill the mixture in the refrigerator.
Meanwhile, preheat the oven to 475 F. Add the carrots and the remaining 1 Tbsp of oil to a large bowl and toss to fully coat. Add the remaining 1/4 tsp of the salt and toss to fully coat. Arrange the carrots in a single layer on 2 large rimmed baking sheets and roast the carrots until lightly caramelized, about 10–12 minutes, stirring the carrots about halfway through the cooking time.
Fluff the chilled freekeh with a fork. Stir in the carrots, lemon juice, and dill, and serve.