Freekeh is a wheat grain that comes from young durum wheat that’s roasted or smoked and then polished to get the husk off. It’s mentioned in the Bible, being discovered by accident, when soldiers in the eastern Mediterranean tried to destroy the crop. When they tried to salvage what they could, the locals realized that if you remove the burned shells, you end up with delicious green grains. The grains are mild green/brown and very similar to bulgur wheat. They have a rich, nutty flavor. It’s a fantastic addition to soups, stews, salads, and pilafs, freekeh cooks like rice or barley, and works terrific as a stuffing. Whole grain freekeh is an excellent choice for those that follow a low-Glycemic Index diet. It has higher dietary fiber and protein levels than standard wheat and is a source of calcium, potassium, iron, and zinc. Like all forms of wheat, freekeh is an excellent source of nutrients, specifically protein, fiber, B Vitamins, and a whole host of vital minerals.
How to Use Organic Cracked Freekeh- Try to substitute for rice, bulgur, or couscous.
- A delicious option for grain salads and don’t forget to add it to soups, stews, chili, or stir-frys.
- Pilafs: Try adding chopped dried fruits and nuts for crunch and slight sweetness.
- Cook in a small amount of liquid (milk or juice) to make a bowl of hot breakfast cereal.
- It works well as a stuffing for roasted vegetables or poultry.
- If you add cooked freekeh to quickbreads, pancakes, and other baked goods, it will add texture.
- Place 1cup Organic Cracked Freekeh and 2 – 2.5cup of water in a pot. Add salt.
- Bring it to boil and reduce heat to medium. Cook for 15-20 min or until the water is absorbed.
- Remove from the heat, cover with the lid and let it sit for another 5-7 min. Ready to serve.