What the Freekeh?!

So remember yesterday when I was all “we’re totes not really affected by the storm, y’all!”?

Well. Spoke just an eense bit too soon.

After I wrote that post, I made my merry way to the nearby grocery store to pick up a few things. We’re not exactly out of food, but we needed a few staples: milk, chicken, eggs, veggies, etc.

The grocery store was open and with power, but apparently that had not always been the case. Every moderately refrigerated shelf had been cleared out. All the milk. All the meat. All the eggs. (There were veggies…one out of four ain’t bad?) It was a little spooky. (Especially if you’ve been watching as much Walking Dead as I have been lately.)

So I returned home largely empty-handed.

But dinner still had to be made. I found a few chicken sausages in the back of the freezer, I had veggies, but I wanted to add a bit more protein and fiber to stretch out what we had.

Then I remembered that I had two bags of freekeh that I’d gotten off the free table at work.

What is freekeh? According to the website, “Freekeh is a process which means “to rub”
in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and ‘Eureka!’ Freekeh was created.”

Why should you eat it? Because it’s packed with more protein, vitamins, and minerals than other grains. It is low GI, low carb, high in fiber (up to four times the fiber of brown rice) and rich in prebiotic properties. According to the Commonwealth Scientific and Industrial Research Organisation, freekeh is excellent for managing diabetes and may diminish the risk of colorectal cancer and diverticulitis.

So…basically it’s really good for you.

PLUS, it’s pretty darn tasty. You pretty much prepare freekeh the same way you would make quinoa or other grains (boil the water/broth, add grain, simmer for 20-25 minutes), and use it the same way you would rice or pasta. Here’s what I made:

Freekeh-ing Good Stir-Fry

1 bag Freekeh (I used the Rosemary Sage flavor, but just about any would do)
2 cups low-sodium chicken broth
1/2 cup water
1-2 T olive oil
2 red bell peppers, chopped
1/2 large white onion, chopped
4 apple chicken sausage, cut into coins
2-3 cups fresh baby spinach
Garlic salt, paprika, cumin, and salt to taste
Shredded Parmesan cheese (optional)

1. Cook freekeh according to package directions.

2. In a large saucepan, heat 1 tablespoon of olive oil. Add bell peppers and onion. Saute for about 7-10 minutes. (Add more olive oil as necessary.)

3. Add chicken sausage and continue to cook for five more minutes.

4. Add fresh spinach and stir until it’s cooked down (about five minutes).

5. Spoon cooked freekeh into bowls. Add chicken-and-veggie mixture. Top with a sprinkling of Parmesan if desired.

6. EAT.

Have you every cooked with freekeh? What did you think?

(And for the record, I am not getting paid to talk about freekeh. I was just pleasantly surprised with how good it was and wanted to share.)

4 thoughts on “What the Freekeh?!

  1. So funny! Yesterday was the first time I ever heard of freekah and today you wrote about it. Someone used it in the finals of the cooking contest. Glad you used stuff in your cabinets instead of you know, eating something like crackers dipped in jelly…

  2. I just heard about Farrow (I think that’s how you spell it.) It is similar to rice/pasta with more fiber and nutrients than brown rice. Thanks for another alternative, I will try it!

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