Freekeh: The Best Grain You’ve Never Tasted

Who has tasted Freekeh? It is a very old grain, like farro, that is also very good for you (like farro). It is green wheat that has gone through a roasting process.   It is high in protein, insoluble fiber, has a low glycemic index and is tasty, to boot. Freekeh can be prepared like rice, or most other whole grains, and used in similar recipes. It has a nice bite to it, and slightly nutty taste. You can find it in the bin foods section of some grocery or health foods stores, or pre-packaged (harder to find, I think). What’s not to like, right?

I prepared the Freekeh on Saturday and we had it for lunch on Sunday.  I decided on a Freekeh Pilaf, which is a traditional preparation. I added cherry tomatoes  because I had picked up the sweetest, juiciest yellow cherry tomatoes EVER from Wolfe Spring Farm.

Cherry Tomatoes at Wolfe Spring Farm

They were like little jewels, so I used them as the “fruit” in this pilaf recipe to add sweetness and moisture. If you don’t have sweet tomatoes, no worries. Just add some chopped dried fruit. I riffed on this recipe from the This is How I Cook blog that I found over the weekend. This was a big crowd-pleaser.

Ingredients:

2 tablespoons olive oil
1 small red onion,  chopped
1 clove garlic, chopped
1 jalapeno pepper, diced and seeded
1 handful walnuts, chopped (or pistachios or almonds)
1c freekeh
2c vegetable broth
Salt and pepper to taste
1/2t cumin
1/2 cup cherry tomatoes, halved (optional)
1/4 cup dried apricots, chopped  (optional)
Fresh parsley to garnish (or cilantro or mint)
Instructions:
Saute the onion, garlic, and jalapeno pepper  in olive oil. When they start to sweat (about 5 min), stir in the nuts. Brown them just a little. Stir in the freekeh. Let cook a minute. Stir in broth. Bring to a boil and then turn down to simmer. Cover. Check after about 20 minutes. It should be done but if you want it softer add a bit more liquid and cook a little longer.

Freekeh Pilaf

Season with salt and pepper and garnish with parsley (or cilantro or mint – whatever you have on hand). Add chopped tomatoes and/or dried apricots, if available. Think of this as any pilaf recipe because all you have to do is substitute the grain. Serve warm or at room temperature.

6 thoughts on “Freekeh: The Best Grain You’ve Never Tasted

  1. Thanks for posting this recipe. For years I have listened enthusiastically to Missy “Misdemeanor” Elliott’s music but could never understand what she was singing about – “Get Ur Freekeh”? So glad to learn Misdemeanor had my heart-health top of mind.

  2. Pingback: The Great Pumpkin | Adventures in Eating & Everything After

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