1/2 cup (90 g) dry whole freekeh
1 bunch (8 ounces, or 227 g) radishes, cleaned, cut into .-inch (1.3 cm) cubes
2 ½ cups (5 ounces, or 142 g) broccoli florets
1 tablespoon (15 ml) olive oil
Salt and pepper
⅓ cup (80 ml) vegetable broth
2 tablespoons (18 g) raw cashews
1 tablespoon (15 g) Dijon mustard
1 tablespoon (15 ml) apple cider vinegar
2 teaspoons (12 g) dark miso
1 teaspoon prepared horseradish
1 teaspoon pure maple syrup
Put the freekeh in a saucepan and cover with 4 inches (10 cm) of water. Bring to a boil, then cover, and reduce to simmer for 40 minutes or until tender. Set aside.
Heat the oven to 400°F (200°C, or gas mark 6). Combine the radishes, broccoli, and oil in 9 x 13-inch (23 x 33 cm) pan. Season with salt and pepper. Roast for 30 minutes. When done, transfer to a medium-size bowl. Add the freekeh and stir to combine.
To make the sauce, combine the broth, cashews, mustard, vinegar, miso, horseradish, and maple syrup in a small high-powered blender. Process until smooth. Divide the freekeh mixture between two plates. Drizzle with the sauce as desired.
Yield: 2 servings, and ⅔ cup (160 ml) sauce
Excerpted from The Great Vegan Grains Book by Celine Steen and Tamasin Noyes. Fair Winds Press, 2015.