How To Cook Freekeh Recipes
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.
HOW TO COOK FREEKEH
How to cook freekeh into tender, chewy perfection!
Provided by Sarah Bond
Categories Main Dishes
Time 15m
Number Of Ingredients 2
Steps:
- Cook: Combine freekeh and water (or broth) in a large pot. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Rest: Let stand, covered, for 5 minutes. Drain excess moisture from the pot, then fluff freekeh with a fork.
Nutrition Facts : ServingSize 1 cup cooked freekeh, Calories 160 kcal, Carbohydrate 34 g, Protein 5 g, Fat 1 g, Fiber 5 g
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
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- Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
- Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Transfer the freekeh over the cooked onions, and season with salt and pepper.
- Add the water, turn heat to high and bring to a boil. Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times.
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- Heat the oil in the large pot over medium heat and fry the pine nuts, stirring all the time, for about 2 minutes or until golden in colour. Remove with a slotted spoon onto a plate. Then fry the almonds, like the pine nuts, for 2 minutes and remove onto a plate. Reserve.
- Add the butter to the oil in the large pot and sauté the drained freekeh for 2 minutes over moderate heat, stirring all the time. Season with the salt, the allspice and the black pepper and pour in the stock. Bring to a boil over high heat. Reduce to a simmer and cook, covered, for about 40 minutes or until the water is totally absorbed. Stir occasionally while cooking.
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- Combine the freekah and water and bring it to a boil. Reduce the heat to a simmer, then simmer uncovered gently for 15 to 20 minutes, stirring occasionally, until the freekah is tender and the liquid is completely absorbed. (Taste at 15 minutes, and if it’s tender, you can drain off a little of the excess liquid.)
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Cuisine Middle EasternCategory Side DishServings 4Calories 130 per serving
- Bring freekeh, salt, and 2 1/2 cups water to a boil. Promptly reduce heat to the low and simmer until grains are tender and liquid is absorbed.
- Place freekeh in the pot of a multi-functional pressure cooker with 1 2/3 cups water. Seal, select "Multigrain," and bring to High Pressure over "Normal" setting. Set timer for 10 minutes. Allow 10-15 minutes for multi-cooker to come to pressure. Release pressure naturally, 10 to 20 minutes. Drain extra water.
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- Combine the ingredients in a saucepan. Add 2 1/2 cups (625 ml) cold water, 1 cup (250 ml) freekeh, 1/2 tsp (2.5 ml) salt, and 1/2 Tbsp (7.5 ml) olive oil to a medium or large saucepan.
- Bring to a boil over medium-high heat. Use a mixing spoon to stir the contents of the saucepan occasionally as they come up to temperature. Once the liquid starts to boil, cover the pan with its lid.
- Let simmer. Lower the heat to low or medium-low and let the grains simmer until the grains become tender. For cracked grain freekeh, this should take about 10 to 15 minutes.
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