Are you looking to branch out and try a hearty ancient grain? Freekeh, might be the way to go. The first time I had freekeh was when we had a HelloFresh order. I thoroughly enjoyed the nutty texture, the mouthfeel is similar to barley or farro. This versatile grain can be used in place of quinoa, rice, pasta, & couscous.
Freekeh (pronounced “free-ka”), is a world grain which is produced from the young green wheat during the harvest. Since freekeh is harvested so early on in the process, it is filled with many rich nutrients &, fiber. Freekeh is also roasted which attributes to the nutty taste.
Keep in mind, unlike rice, and quinoa, this grain is not gluten free, since it does stem from the wheat grass.
I was every excited when I was grocery shopping the other day, and came across a discounted package of Freekeh in the bargin bin at Harris Tetter 🤗.
I’ll take that! Please advise; Never be afraid to rummage through the clearance section at the grocery store! While I purchased this gem, I also came across a full pound of already cut butternut squash for $1.00!
Yields: 3 cups
1 cup dry freekeh
3 cups vegetable broth, low sodium
1 tablespoon pasta sprinkle
1. Place vegetable broth, freekeh, and pasta sprinkle in a 2 quart sauce pan. On high-medium heat, bring the mixture to a boil.
2. Once the freekeh starts to boil,reduce the heat, stir, then cover with a lid for 20 minutes to allow the freekeh to simmer.
3. After the 20 minutes have elapsed, turn the heat off, and allow the freekeh to rest for 5 additional minutes in the sauce pan. If there is any additional liquid remaining after the 5 minute window, strain the freekeh in a pasta strainer.
Enjoy with some roasted vegetables, as pictured below. Or try the grain in a stuffed pepper, soup, salad, or stir fry.