While many of you know me as the self proclaimed Queen of Quinoa, I have been known to stray and dabble in other grains. Shocking, I know! My latest dalliance comes in the manner of Freekeh, a form of wheat that gets harvested and then roasted when it’s still relatively young and green. Dating all the way back to 2300 BCE, freekeh was “discovered” in the ancient Eastern Mediterranean, and is now primarily produced in Australia.  

What is this freekeh and what in the world do I do with it, you ask? Not only is freekeh super fast and easy to cook and has a rich, nutty flavor and chewy texture but according to scientific research, freekeh retains more protein and fiber than in full grown wheat, since it is harvested when it’s young. Now I know you’ve all heard me extoll the many fiber-ous virtues of oats and quinoa time and time again, but freekeh blows some other fiber-full grains out of the water! The fabulous grain has twice as much fiber as quinoa and three times as much fiber as brown rice. That’s a lot of fiber!  With its hearty flavor, gut-filling fiber content and high protein, freekeh, is a perfect addition to any meal or even on its own as a meal’s leading character. 

Now I’m sure you’re all wondering how I became such a die-hard freekeh fanatic. I recently found myself in a little whole grain conundrum: I found a fabulous one-pot farro recipe on the Smitten Kitchen but only had freekeh on hand. I went out on a limb and did a quick whole grain swap, using the freekeh in place of farro. Not only did the dish cook quicker than the recipe anticipated (without detriment to the final product) but it actually was the perfect main dish, when topped with a poached egg. NOTE: Be sure to check cooking times, liquid ratios, etc. when interchanging grains. 

The final product was incredibly dynamic and flavorful; the grain took on the flavor of the tomatoes and onions I put in the dish while also maintaining the nutty, grassy flavor of the freekeh. The grain was sturdy after being cooked and held up to the deliciously runny egg being broken over it without becoming a mushy pile. I had created the perfect Meatless Monday dinner that was the ideal refuel meal after a hard evening at the gym. While I’m sure the farro version of the recipe was equally delicious, I found that the texture of the freekeh made the dish more interesting and the extra fiber and protein made it incredibly hearty. I would even consider swapping pasta out for freekeh!   

Never cooked freekeh before? Not a problem, we’ve got you covered! Here’s a list of freekeh-n fabulous (and delicious!) recipes from the Whole Grains Council website:

The Ultimate Freekeh Breakfast
Savory Chicken with Freekeh, Root Vegetables and Prunes
Mediterranean Freekeh
Mexican Freekeh Chili with Beans
Tomatoes Stuffed with Freekeh
Freekeh Salad with Tomato and Arugula 

Fore more tips, recipes and freekeh-filled facts, visit Freekehlicious or InHarvest or Freekeh Foods. (Mallory)