Freekeh With Meat Recipes
TRIPLE-HERB FREEKEH
Meet freekeh ("free-kuh"), a toasted and cracked wheat similar to bulgur. It has a slightly smoky and nutty flavor and a pleasant chew, and is a good source of fiber and protein. If you can't find it in your grocery store, cooked brown rice is a great substitute.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 8 cups water and the freekeh to a medium saucepan and boil until tender, about 20 minutes. Strain.
- Meanwhile, soak the onions in ice water in a small bowl for 10 minutes. Strain well.
- Whisk together the onions, basil, dill, parsley, oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cooked freekah and toss to coat. Season with salt and pepper if needed. Transfer to a serving bowl and add the remaining 1 tablespoon lemon juice. Serve warm or at room temperature. (Alternatively, serve chilled, adding an additional tablespoon of lemon juice just before serving.)
Nutrition Facts : Calories 210 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 480 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 5 grams, Sugar 1 grams
FREEKEH WITH CHICKEN, ALMONDS AND YOGURT
Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew of chicken or lamb. Freekeh is made from wheat that is harvested when the berries are still green and then burned to remove the chaff. It is often described as roasted, but when I say smoky, it really is. Use cracked freekeh as the whole-grain version takes longer to cook.
Provided by David Tanis
Categories poultry, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
- Heat oil in a heavy-bottomed large saucepan or Dutch oven over medium-high heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
- Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
- Add broth, turn heat to high and bring to a boil. Cover and turn heat to low. Cook for 20 to 25 minutes, until tender. (Whole-grain freekeh will take 40 to 45 minutes.) From time to time, give freekeh a stir and make sure it isn't sticking. All liquid should be absorbed, as it would in cooking rice, and freekeh should be tender. If not, add a little water and cook for a few minutes longer. Taste for salt and adjust. Turn off heat.
- Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
- Heat olive oil and butter in a large deep skillet over medium-high heat. Gently fry chicken on both sides until nicely browned. Add broth and bring to a boil. Cover, turn heat to low and simmer for 35 to 40 minutes, until the chicken is tender. Turn off heat and keep warm.
- To serve, spoon freekeh onto a warm platter. Lay chicken on top and ladle remaining cooking liquid over. Top with reserved fried almonds. Garnish with parsley sprigs. Pass a bowl of yogurt.
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TASTEGREATFOODIE - FREEKEH WITH BEEF SHANKS - MAIN DISH
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- Add beef shanks to instant pot filling it with 3 quarts of water, bay leaves, and ⅛ tsp of seven spices. Set for 45 minutes. Once finished using a metal strainer, clean out the broth.
- Meanwhile, wash the durum wheat and strain. Then soak the dry durum wheat in warm water for about 5-10 minutes then drain excess water. In a medium pot add oil and sauté’ cubed onions until golden brown. Add in the drained durum wheat, water, 7spices, salt, and bouillon cubes and the cooked beef shanks.
- Using a wooden spoon, begin to break the beef shanks into large strips or bite size chunks. Allow to boil for 2 minutes, then cover and simmer on medium low for 20 minutes, until cooked. Be sire to uncover and stir a few times to prevent from sticking.
- Once finished, allow the cooked durum wheat to rest for 10 minutes before fluffing with a fork. Place in a serving plate and top with toasted nuts! Enjoy!
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