Have I mentioned before that Chris works from home too? Our offices are across from each other and I bother him constantly. I’m pretty much the work-at-home equivalent of that obnoxious person on the other side of your cubicle who will not shut up. As I was getting ready to write this post, I asked Chris, “What is there to say about freekeh? I don’t know what to write.”
“Are you kidding?! It’s called ‘freekeh.’ The post writes itself.”
So yeah, I guess I could go the easy route and make fun of the name. Freekeh! If you go to the grocery store and ask for it, hilarious misunderstands ensue. “Hello, teenage grocery store worker. I need to get freekeh. Can you help?” And then, before you know it, a store manager is escorting you out, while you plead, “I just want to get freekeh! Freekeh!!” and he’s all, “Ma’am, please don’t make a scene.” And when someone asks you not to make a scene, you’ve probably already made a scene. You will never be able to shop at that Piggly Wiggly again! Anyway, all this is to say, maybe you should order your freekeh online.
But no, I’m not going to go the cheap and easy route! (Except that I already did. See paragraph above.) Earlier this year, I said that I’d post more recipes using whole grains and since freekeh is pretty popular right now, I thought I’d tackle that next. But what is freekeh? Well, I’m glad you asked!
To me, freekeh is bulgur’s tastier, more colorfully named whole grain cousin. It’s made from green wheat that’s been roasted, which is what gives it its toasty flavor. It’s high in both protein and fiber and it’s quick and easy to make too—use 2 1/2 cups of water (or broth) for every cup of uncooked freekeh, bring them to a boil in a saucepan, then reduce heat, cover, and simmer for about 20 minutes.
One of the easiest ways to use any whole grain that’s new to you is to put it in a salad. You can really never go wrong with a salad. So that’s what I did here! I made a simple dressing with fresh lemon juice and high-quality olive oil tossed that with the freekeh, fresh zucchini from the farmers market, and pistachios. But you can mix things up with different veggies, nuts, and other add-ins.
More Freekeh Recipes
Are you looking for more ideas on how to use freekeh? Here are some recipes from other food blogs:
Freekeh with Tabbouleh from Leaf + Grain
Sweet Curried Freekeh Salad from Vegan Miam
Kale and Freekeh Soup from Scandi-Home
Pomegranate-Glazed Freekeh Kofte from Herbivoracious
Artichoke Freekeh Risotto from David Lebovitz
Freekeh, Zucchini, and Pistachio Salad
A simple salad made with freekeh, fresh zucchini, and pistachios.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 1 cup uncooked freekeh
- 2 1/2 cup vegetable broth
- 1 small zucchini, quartered lengthwise and sliced
- 1/4 cup chopped roasted pistachios
- 2 tbsp chopped parsley
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
- lemon wedges, for serving (optional)
- Bring the freekeh and broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20–25 minutes, until tender. Drain off any excess liquid if necessary.
- Transfer the freekeh to a large bowl and toss it with the zucchini, pistachios, and parsley. Stir in the olive oil and lemon juice and season with salt and pepper to taste.
- Serve with lemon wedges, if using.
This post was originally published on 1 August 2013.