Freekeh is an ancient whole grain wheat product that originates in the Middle East. This article describes how to cook boiled freekeh.
The process by which freekeh is made goes like this… Young durum wheat is harvested whilst it is still green. It is roasted over an open fire, then threshed to remove the straw and chaff. It’s then dehydrated to prolong its shelf life: you buy it dried like you would buy rice. The result is a nutty grain with a slightly smoky flavour. It is chewy and satisfying, with a particularly high fibre content. Freekeh is probably my favourite grain.
Although freekeh doesn’t take that long to cook (about 15-20 minutes), I tend to boil a large amount then portion it up and store in the freezer. That way I always have some cooked whole grains to hand if I’m in a rush. It’s far cheaper than opening a pouch of pre-cooked grains, and there’s no oil or other additives in there. You can serve boiled freekeh as you would any other grain. I like it in a salad and grain bowl, or as an accompaniment to a curry, stir fry or a chilli (for recipe ideas, see here).
I buy freekeh cheaply online: https://www.amazon.co.uk/Palestinian-Freekeh-Roasted-Green-Wheat/
Free from: nuts, soya, yeast
This is a vegan recipe
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I use about 1/3 cup dry freekeh per person. Cover freekeh with plenty of water and boil for about 15-20 minutes. It is ready when it is soft and chewy.
Drain and serve. If making a big batch, refrigerate or freeze portions.