You may want to add more water to thin the mixture. Your finished mixture should be the thickness of Jersey cream. Drain the freekeh and toss with the parsley, lemon juice and oil and season well.

Though not as well-known as cereal grains like quinoa, freekeh packs a punch when it comes to both flavor and nutrition. In addition to being an excellent source of protein, fiber, and manganese ...

Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang. Here’s a fresh take on the ...

Quinoa is another favorite, but the rinsing process is time-consuming. My recent discovery is freekeh, a familiar grain in Arabic cuisines with a 15 to 20 minute cooking time. It's a grain that's ...

In a medium saucepan, bring the freekeh and 3 cups water to a boil. Reduce heat to a simmer, cover, and cook until tender and chewy, about 25 minutes. Drain. Transfer to a bowl and let cool.

Remove items from your saved list to add more. Freekeh is green wheat that has been roasted, which brings out a beautiful nutty flavour. Using it instead of cracked wheat gives this tabbouleh a ...

Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or ...

Freekeh with chicken Similar to the popular dish riz a’djaj (poached chicken served on rice), this recipe uses toasted freekeh wheat with its distinctive nutty taste. The wheat is cooked slowly ...

There's a new grain in town making a play for superfood supremacy. Freekeh (pronounced free-ka) has already netted universal praise from the likes of chef-celeb Jamie Oliver, Dr. Oz and even Oprah ...