Best 3 How To Cook Freekeh Recipes
Discover the delectable nutty flavor and chewy texture of freekeh, an ancient grain that's making a comeback in modern cuisine. Freekeh is harvested while still green, then roasted and cracked, resulting in a unique smoky aroma and a delightful bite. This versatile grain can be used in a variety of dishes, from hearty salads and pilafs to flavorful soups and stews. Explore our collection of freekeh recipes that showcase the diverse culinary possibilities of this ancient grain.
In this article, you'll find a treasure trove of freekeh recipes, each offering a unique taste experience. From the simplicity of a Freekeh Pilaf with Roasted Vegetables to the tantalizing flavors of a Freekeh and Lentil Soup, these recipes cater to various dietary preferences and culinary skills. Discover how to make a hearty Freekeh Salad with Grilled Halloumi and a refreshing Freekeh Tabbouleh bursting with Mediterranean flavors. Experiment with a flavorful Freekeh and Mushroom Risotto, or indulge in a comforting Freekeh and Chicken Stew. And for a taste of the Orient, try the aromatic Freekeh Biryani or the zesty Freekeh and Shrimp Stir-Fry.
HOW TO COOK FREEKEH
Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
- Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.
FREEKEH SOUP FOR TWO
Freekeh is an ancient grain that is packed with nutrients and has a slightly nutty flavor. This will serve 2 as a main or 4 as a appetizer.
Provided by Bren
Categories 100+ Everyday Cooking Recipes 100+ Cooking for Two Recipes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in freekeh and toast for 3 minutes. Add carrot, celery leaves, parsley, salt, pepper, and bay leaf.
- Bring to a boil. Reduce heat and simmer until freekeh is tender, 15 to 20 minutes. Taste and adjust seasoning.
- Allow soup to rest for 5 minutes. Remove bay leaf and serve.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 43.7 g, Cholesterol 1.1 mg, Fat 12.9 g, Fiber 8.8 g, Protein 8.7 g, SaturatedFat 1.7 g, Sodium 1642.6 mg, Sugar 4.1 g
FREEKEH, CHICKPEA AND HERB SALAD
There is a lot to love about freekeh, an earthy grain that I'd like to see catch on in more kitchens. It cooks up in about 25 minutes, and it's light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat - the type used for many pastas - is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you're more likely to find here in the United States, and happily it's become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
- Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
- In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 4 grams
Tips:
- Choose the right freekeh. There are two main types of freekeh: green freekeh and roasted freekeh. Green freekeh is less processed and has a more nutty flavor, while roasted freekeh has a smokier flavor.
- Rinse the freekeh before cooking. This will help to remove any dirt or debris.
- Use a large pot. Freekeh expands as it cooks, so it's important to use a large pot to prevent it from boiling over.
- Bring the water to a boil before adding the freekeh. This will help to prevent the freekeh from sticking to the bottom of the pot.
- Reduce the heat to low and simmer the freekeh for 15-20 minutes. Or until it is tender but still has a slight bite to it.
- Drain the freekeh and fluff it with a fork.
- Serve the freekeh immediately or use it in your favorite recipes.
Conclusion:
Freekeh is a delicious and versatile grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins and minerals. Freekeh is also a relatively easy grain to cook, making it a great option for busy weeknight meals. So next time you're looking for a healthy and flavorful grain to add to your meal, give freekeh a try!
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