Freekeh with Shiitake Mushrooms, Leeks and Snap Peas

washingtonpost.com

mjlevo

1 cup (5 ounces) freekeh

2 cups water

1 ¼ teaspoons fine sea salt or table salt, divided, plus more to taste

2 cups (6 ounces) sugar snap peas (may substitute snow peas or green beans)

1 small leek (8 ounces), white and light green parts

½ cup extra-virgin olive oil, divided

3 cups (5 ounces) fresh shiitake mushrooms, stems removed and caps thinly sliced

2 cups (2 ounces) baby spinach

2 tablespoons fresh lemon juice, plus more to taste

Directions at washingtonpost.com

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