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.
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Abdelrahman mohamed
[email protected]This recipe is a great way to try freekeh if you've never had it before. It's easy to make and the results are delicious. The freekeh is nutty and chewy, and the vegetables add a nice flavor and texture. I served it as a side dish with grilled salmon
Sahil Zada
[email protected]I love freekeh, and this recipe is one of my favorites. It's so simple, but it always turns out so well. The freekeh is always fluffy and flavorful, and the vegetables are always cooked perfectly. I usually serve it with grilled chicken or fish, but
Fakir Mirazul Islam
[email protected]This freekeh recipe is a winner! It's so easy to make and the results are delicious. I followed the recipe exactly and it turned out perfectly. The freekeh was fluffy and flavorful, and the vegetables were cooked to perfection. I served it with grill