Ancient Grains: Freekeh

Facts on Freekeh (pronouced "free-kah"):

• made from young wheat (typically duram) which is then slightly roasted then rubbed to reveal the kernel. Freekeh means "to rub" in Aramaic.
• does contain gluten
• very similar to bulgur in texture and taste (nutty with a firm chewy texture)
• Often used as a substitute for rice or couscous
• commonly eaten in Northern Africa and the Middle East but growing in popularity in America
• High in protein
• High in fiber
• High in antioxidants lutein and zeaxanthin which aid in eye health
• High in calcium and iron

 

To prepare Freekeh:

1. Bring 2 1/2  parts water or broth to a boil.
2. Stir in 1 part freekeh.
3. Reduce heat, cover and let simmer until liquid is absorbed and freekeh is fluffy, about 20 minutes.
4. Serve

Sources/Resources on Freekeh:
http://www.eatright.org/resource/food/vitamins-and-supplements/nutrient-rich-foods/freaky-about-freekeh
http://www.earthlychoice.com/freekeh.html
https://wholegrainscouncil.org/blog/2011/10/freekeh-hot-new-ancient-grain

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What are your favorite freekeh recipes? Let me know in the comments below.

Don't forget health happens at home,

Erin Marie