Basic Cooked Freekeh

Basic Cooked Freekeh

Nutty whole-grain freekeh simmers into a chewy, smoky-tasting base for salads and sides.

Total 55 min Makes 4 servings Calories 170/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

Freekeh is a roasted green wheat with a toasty, smoky flavor and a pleasantly chewy bite similar to farro. Simmering it in broth or water yields a versatile whole grain that works equally well in warm pilafs, cold grain salads, or as a side for roasted vegetables and grilled meats. A quick rinse and optional toasting step deepen its nutty character.

Ingredients

  • 1 cup cracked freekeh, rinsed
  • 2 cups water or vegetable broth
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Method

  1. Place the freekeh in a fine-mesh strainer and rinse under cold running water until the water runs clear.

  2. Heat the olive oil in a 6-quart saucepan over medium heat and add the rinsed freekeh, stirring for 1 to 2 minutes to lightly toast the grains.

  3. Add the water or broth and salt, and bring to a boil over high heat.

  4. Reduce the heat to low, cover, and simmer until the freekeh is tender and chewy and most of the liquid is absorbed.

  5. Remove from heat and let stand, covered, for 5 minutes to finish absorbing any remaining liquid.

  6. Fluff the freekeh with a fork and serve warm, or let cool to room temperature for use in salads.

Rate this recipe

★ 4.6 (1)

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    Basic Cooked Freekeh

    Freekeh is a roasted green wheat with a toasty, smoky flavor and a pleasantly chewy bite similar to farro. Simmering it in broth or water yields a versatile whole grain that works equally well in warm pilafs, cold grain salads, or as a side for roasted vegetables and grilled meats. A quick rinse and optional toasting step deepen its nutty character.

    55 min 4 servings 170 cal

    Ingredients

    • 1 cup cracked freekeh, rinsed
    • 2 cups water or vegetable broth
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil

    Method

    1. 1

      Place the freekeh in a fine-mesh strainer and rinse under cold running water until the water runs clear.

    2. 2

      Heat the olive oil in a 6-quart saucepan over medium heat and add the rinsed freekeh, stirring for 1 to 2 minutes to lightly toast the grains.

    3. 3

      Add the water or broth and salt, and bring to a boil over high heat.

    4. 4

      Reduce the heat to low, cover, and simmer until the freekeh is tender and chewy and most of the liquid is absorbed.

    5. 5

      Remove from heat and let stand, covered, for 5 minutes to finish absorbing any remaining liquid.

    6. 6

      Fluff the freekeh with a fork and serve warm, or let cool to room temperature for use in salads.