Did you try the chicken recipe I posted on Tuesday? I cooked it up with a side of freekeh and a big green salad. This was my first foray into the world of freekeh- and I must admit, we all loved it and it’s a definite keeper. It has a nice, chewy texture, and tastes mild, fresh and slightly sweet.
What the heck is it?
Freekeh (pronounced free-kah) is toasted and cracked young green wheat (typically duram) that cooks up in just 20 minutes- or in the rice cooker, with the same ratio of water to grain. The wheat is harvested while the grains are still “milky” then sun-dried, roasted and thrashed. While new to me, it is an ancient grain that has been around for centuries.
Because it’s harvested when it’s young, the grain retains more protein, fiber and minerals than the mature wheat. It has at least three to four times as much fiber as some other comparable grains, including brown rice, and is an excellent source of protein, iron, zinc, selenium, potassium and magnesium. It also acts as a prebiotic, promoting the growth of good bacteria in your digestive system, and is very low on the glycemic index, making it a delightful addition to the diet for anyone that values not letting their blood sugar levels spike.
I bought my first 2#’s of freekeh, grown in Australia, and I’m going to re-order this same brand, at least until l I can find a way to purchase it in bulk, for less.
I’m looking forward to trying it in place of other grains and pastas in dishes like pilafs, risottos, soups, salads, and as a breakfast cereal. I’d like to try grinding it into flour and baking freekeh bread, which has a lower gluten content than regular wheat bread. (I’ll dig out my old spelt bread recipe and let you know how freekeh does in place of the spelt.) I may even try some of the leftovers I have for lunch in a yogurt and fruit parfait. Yummm… – I’m hungry!