Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.
Ingredients
1 small head of broccoli
Kosher salt
1 small bunch of Tuscan kale
1½ cups whole or cracked freekeh (from one 9-oz. package)
½ cup raw pistachios
1/3 red onion, very thinly sliced
½ garlic clove, finely grated
5 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
2 Tbsp. drained capers
1 tsp. crushed red pepper flakes
1 tsp. fennel seeds, finely ground
Freshly ground black pepper
1/3 cup basil leaves, coarsely chopped
½ cup cilantro leaves with tender stems, coarsely chopped
½ cup mint leaves, coarsely chopped

Preparation
Step 1
Cook broccoli in a large pot of boiling salted water (leave florets attached to stem so it’s easier to get in and out of the pot) over medium-high heat just until crisp-tender, about 2 minutes. Transfer to a paper towel-lined plate. Cook kale (again, leave on the stem to cook it) by dipping into the water just long enough to let the color turn bright green, about 10 seconds. Transfer to plate with broccoli; reserve pot of water. Let vegetables cool, then squeeze out any excess water.

Step 2
Cook freekeh in salted water in reserved pot at a rolling boil, stirring occasionally, until al dente, 20–25 minutes for cracked freekeh or 40–50 minutes for whole. Drain freekeh well, transfer to a medium bowl, and let cool until just warm.

Step 3
Meanwhile, preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool; set aside.

Step 4
Combine onion, garlic, oil, lemon juice, capers, red pepper, and fennel in another medium bowl; season with salt and black pepper. Let dressing sit until ready to use.

Step 5
Cut broccoli florets off of stems and thinly slice stems. Cut kale from stalks and coarsely chop. Add vegetables to freekeh in bowl and toss to combine.

Step 6
Add basil, cilantro, and mint to dressing; season again with salt and black pepper, if needed.

Step 7
Add half of dressing to freekeh along with reserved pistachios; season with salt and toss to combine. Spoon remaining dressing over.

Step 8
Do Ahead: Freekeh can be cooked 5 days ahead. Let cool, then transfer to an airtight container and chill. Dressing (without herbs) can be made 1 day ahead. Cover and chill.