Freekah has been a staple in Middle Eastern diets for centuries, but what is it? It’s actually just wheat that has been harvested while still young (which is why it has a green tinge to it). Once harvested, it is roasted and the straw and chaff are rubbed off (in fact the word ‘freekeh’ is derived from the Arabic “farik”, meaning “rubbed”. Nutritionally, it’s a bit of powerhouse; low in fat, high in protein and fibre (more than quinoa).
To prepare, cook it as you would rice; 1 part freekeh with 2.5 parts liquid (water/broth etc). Bring to the boil, then simmer on a med-low heat fro 20 mins until the liquid has absorbed.
You can eat it as a foil for meats (as you would rice), or add to salads, in wraps or in soups. You can also use it in place of oats for a warm breakfast cereal.