What is it?

Roasted young (green) wheat, freekeh is an ancient grain gaining in modern popularity. Due to its age at harvest, freekeh retains more protein, fiber, and minerals than most wheat products. Use freekeh as you would other grains in pilafs, salads, soups, and stews, alone or mixed with quinoa or brown rice.

How to prep:

More supermarkets carry freekeh these days, and it’s mostly sold cracked, which is quicker cooking than whole; it needs 20 to 25 minutes of simmering time. You can find it in health food and Middle Eastern markets, too.

Click here to purchase

Recipes

• 
  Recipe

  Freekeh, Eggplant, and Chickpea Salad with Labneh and Mint

  This Middle Eastern-inspired salad makes a great lunch, or serve it as a side with grilled lamb chops. If freekeh is unavailable, substitute coarse bulgur and prepare according to package…

• 
  Recipe

  Snow Pea and Freekeh Fried “Rice”

  Freekeh—roasted wheat kernels—has a delightfully nubby texture and a hint of smoky flavor. You can find it in most supermarkets these days, usually cracked. It makes a healthful and utterly…