Tasty, versatile and healthy, fans of this new health trend say it’s going to become the next super grain.
Freekeh (pronounced free-kah), has been a staple in Middle Eastern diets for centuries, but is now gaining popularity and showing up in our local grocery aisles.
Freekeh is wheat that is harvested while still young and green. Its name is translated to the word “rubbed,” which refers to how freekeh is then roasted to burn off and rub away the surrounding straw, revealing the grain that is left behind.
It’s a slightly chewy grain and its flavor is similar to barley - earthy and nutty. The farming and roasting process leaves it with a smokier flavor. In addition to its delicious taste, it’s also a nutritional powerhouse.
WHAT ARE THE HEALTH BENEFITS?
Low in fat while high in protein and fiber, freekeh does a whole lot of good for your body. With twice the amount of protein as quinoa, freekeh can help keep you feeling full long after you’ve eaten it. This ancient grain is also packed with iron, calcium and zinc.
When compared to brown rice, it is thought to contain 3 times the amount of protein and twice the amount of fiber.
Freekeh also has a low glycemic index, which means that carbohydrates release quite slowly compared to baked potatoes and white bread.
HOW CAN I EAT FREEKEH?
Another bonus of this wholegrain hero, freekeh tends to cook faster than other whole grains. It can be ready to eat within 20 minutes.
Freekeh can be used in a variety of ways, similar to rice. It makes for an excellent addition in salads, soups, stews and veggie bowls.
Because of the chewy texture, whole cooked freekeh is can be perfectly paired with yogurt and fruit in a parfait. For a hearty hot cereal, try a bowl of cracked freekeh topped with milk, a drop of honey, nuts and fruit for a nutrient packed breakfast!