Super-grains – They’re versatile, good for you and most importantly, delicious. I have so many super-grains I eat, like buckwheat, flax, hemp, quinoa (see one of my fave quinoa recipes here), and a new one I found called teff (see here for how to cook it) and now let me introduce you to my latest love… Freekeh!
So what is freekeh exactly? Quite simply, it’s a young, green wheat that then gets sun-dried, cracked and roasted. The nutty, slightly smoked flavour makes it perfect for salads, soups and risottos with a Middle Eastern twist. It also has a nice, chewy texture suitable for desserts or breakfast bowls.
But the really amazing thing about freekeh is the health benefits. Unlike mature wheat, it is low-GI and contains more protein and minerals like iron and calcium. It also outdoes our favourite super-grains (sorry, quinoa!) with up to four times the fibre which means you’re fuller for longer. Win!
Also, because it’s cracked, it absorbs flavour and cooks faster than other grains, making last-minute meals easier than ever. So what are you waiting for – it’s time to get super freek-eh!
Want to try it out but not sure what to make with it!? Below are two of my favourite freekeh recipes so far.
Freekeh and Fig Salad
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*recipe adapted from SBS