I’ve got a soft spot in my heart for whole grains for lots of reasons: they taste great, are incredibly versatile, and on top of that, they’re good for you, too! This past year, I’ve been on a freekeh binge. If I had to choose one whole grain to eat for the rest of my life, it would be freekeh. September is Whole Grain Month, so I thought it was the perfect time to revisit the grain, and hopefully sway a few more of you to try it.
Freekeh is an ancient grain from the Mid-East. It’s actually wheat which is harvested while still young and green. Sorry, Celiacs, this one is definitely not for you. For those of us who are wheat-friendly, get this: freekeh is fiber-rich, packed with protein, and comes in low on the glycemic index. The grain is available in a whole form and a cracked form (similar to bulghur). I’ve used it (and loved it) in pilafs, salads, breads, soups… you name it. If you’d like a pdf of the recipes that I’ve already posted on this blog, click here to get them in one neat and easy document. To learn more about freekeh, visit Freekehlicious.
Ready to give it a try? This is what you are looking for!
Freekeh is popping up more and more on regular grocery store shelves. I’ve been able to get here in Ohio for quite some time, but some of our recipe testers had a slightly tougher time. Chances are you can find it in your store, or make a request. But one lucky reader will actually get 2 bags of the grain delivered straight to their home, courtesy of Freekehlicious!Â
Enter now! United States shipping only, please.
Aimee is the winner! Congratulations, Aimee!