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Occasionally called "farik" or "frik," freekeh is a whole grain, similar to bulgur wheat, farro, spelt, and wheat berries but with distinct characteristics. The Arabic-derived word "freekeh," from farak, which means "to rub," refers to the production process, not the name of a plant. Growers harvest durum wheat before it fully ripens, then burn.

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Despite its odd name, freekeh (pronounced free-kah), aka farik, may be the new supergrain. While quinoa has been high on the quest for healthy grain-like alternatives, freekeh, often spelled freekah or frikeh, has some benefits that may surprise you, while also providing some variety to your diet.. The biggest concern for many is the wheat factor since healthy wheat options are hard to come by.

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Show Images. Place 1 cup freekeh in a medium bowl and add enough cold water to cover. Swish the grains around with your hands. Drain through a fine-mesh strainer. Return the freekeh to the bowl and repeat adding water, swishing, and draining until the water runs mostly clear, about 6 more times.

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Freekeh is a versatile grain that may be included in many different types of foods, such as whole-grain salads, soups, tabbouleh, risottos, stir-fries, and pilafs. If you are already accustomed to creating meals using whole grains, you will have plenty of ideas on how to employ freekeh because it is quite similar to other whole grains.

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Cover the freekeh with the broth. Stir, and bring to a boil. Lower the heat, cover, and leave to cook for 15 minutes (cracked) or 30 minutes (whole). When the water is absorbed, remove the pan from the heat. Leave the pan covered for 10 minutes. Remove the lid and fluff the grains with a fork.

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That gives it a slight edge over many other whole grains. Freekeh boasts 5 grams more fiber and 1 gram more protein than quinoa, and 6.5 grams more fiber and 3.5 grams more protein than brown rice.

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Freekeh is cooked the same way as rice or quinoa. Take the grains, add the liquid, and cook on the stove! To make freekeh, you will need: 1 cup of grains. 2 ½ cups of water or broth (unless the package lists a different amount) Combine the freekeh and water (or broth) in a large pot. Bring to a boil, and then reduce to a simmer.

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Typically pale green or brown in colour, freekeh has a similar slightly chewy texture to bulgur wheat and the nutty earthiness typical of most grains, with the addition of its trademark smokiness. It's usually cooked similarly to rice or quinoa, using a ratio of water to grain (often 2:1 or 3:1 - it can be bought in cracked or whole grain.

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Freekeh is made like rice. Saute the onion, garlic and pepper in olive oil. Add some nuts-I added walnuts, but pine nuts or almonds would work also. Stir in the freekeh and let it toast a minute. Add water or chicken broth and bring it to a boil. Turn down to a simmer and cover. Let it cook for 20 minutes.

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Freekeh is low in fat and high in protein and fiber. Serving for serving, it has more protein and fiber than quinoa. A 1 cup serving of freekeh has 16 grams of fiber and 24 grams of protein.

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2. In a saucepan, combine the freekeh with the water or stock and bring to the boil. Reduce to a simmer, cover and cook for 15-20 minutes (or until tender) for cracked freekeh, or 35-40 minutes (or until tender) for wholegrain freekeh. 3. Drain any excess water (this should be minimal if present) and fluff up the freekeh with a fork.

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Add Water and Cook the grain. Add 2 ½ cups of water or broth to the saucepan. Bring to a boil over medium-high heat and season with kosher salt. Reduce the heat to low, cover, and simmer until the freekeh is tender. Cracked takes about 20 minutes, while wholegrain will take 35 to 40 minutes to cook.

Gazpacho with roasted green wheat (freekeh gaspacho) Taste of Beirut

Freekeh (sometimes spelled frikeh) or farik (Arabic: فريكة / ALA-LC: farīkah; pronounced free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin, where.

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Season the chicken on both sides generously with salt and pepper and 7 spice. Transfer cooked freekeh to a serving dish and cover to keep warm. Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.

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Like most whole grains, freekeh is a good source of protein, B vitamins, magnesium, zinc, and iron. While all whole grains are excellent sources of fiber, freekeh is especially fiber-rich, containing roughly double the fiber of red wheat berries and about four times the fiber found in brown rice. Freekeh is also a good source of prebiotics that.

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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. Rate It.