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”

Tamara mannelly on September 24, 2012 at 3:36 pm said:

Yum! Making this tonight with either rice or quinoa. Sounds yummy! Will seek out freekah another time!
- debraregan on September 24, 2012 at 3:56 pm said:
  
  You can find Freekeh in the bulk foods section of Whole Foods (I used the word “bin” in the post, thinking of our college days). Let me know what you think!
Dan Doern on September 24, 2012 at 5:15 pm said:

Debra,

Now you’re speaking my language! I love this grain. Its so nutty and satisfying. They have it at Guidos as well.
- debraregan on September 24, 2012 at 5:28 pm said:
  
  There you go! Freekeh is so tasty and to think it’s good for you, too! Yes, purchased in the bulk foods section at Guido’s on Saturday
PDizzle on September 26, 2012 at 3:35 am said:

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.
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