Real California Recipes Cookbook
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California Cheese and Veggie Bowls
Recipes
Ingredients:
– 2 cups water
– 1 cup freekeh
– 1 (15 1/2-- oz.) can cannellini beans, rinsed and drained, divided
– 3 Tbsp Real California sour cream or plain yogurt
– 1 Tbsp lemon juice
– 1 Tbsp fresh rosemary leaves
– 1 small clove garlic
– Sea salt and pepper to taste
– 6 cups arugula or baby kale blend greens
– 1 cup small cubes Real California Gouda, baby bella mushroom or Sicilian Jack cheese
– 1 cup roasted red pepper strips
– 1/2 small red onion, thinly sliced
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Directions:
1. Bring water to a simmer in a medium saucepan. Stir in freekeh and cook for 10 minutes; remove from heat and keep warm.
2. While freekeh is cooking, set aside 1/2 cup of beans and place the rest in a small food processor with yogurt, lemon juice, rosemary and garlic. Puree until smooth and season with salt and pepper.
3. To assemble bowls, place equal amounts of warm freekeh into 4 bowls and top with greens, cheese, red peppers, onion and reserved beans. Top each with spoonful of white bean puree.
Note: Freekeh (free-kha) is roasted green wheat. It's high in protein and has almost twice the fiber and is higher in protein than quinoa. It's also high in iron, calcium and zinc.
Per Order:
4 servings
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.