Tuesday, June 3, 2014

Grain of the Week - 23 - Freekeh

This post comes to you courtesy of a dear reader - K. who wants to introduce this grain and I am glad she did.

Freekeh is roasted green wheat. The grains are harvested while still soft, young and green, then parched, roasted and dried. The process captures and retains the grains at the state of peak taste and nutrition - high in protein, more fiber content and low glycemic index. It has a smokey flavour and nutty with a chewy texture.

Freekeh can be rightfully called an ancient grain used for centuries in countries like Syria, Lebanon, Egypt and Jordan. The name is derived from the word 'farik' meaning rubbed in the ancient Aramic language - Source.

With a higher fiber content than even quinoa and a low glycemic index it is on track to become a supergrain? Since the wheat is harvested while still young it retains more fiber, protein and minerals than those found in mature wheat. Source

Freekeh will offer the perfect crunch for salads, stews or pilafs. Being as it is rich in protein in fiber, Freekeh will fill you up quickly.

I have not found Freekeh in the Whole Foods, MOMs or Wegmans - stores that usually carry grains other than rice and wheat. I will update this space when I find a source.

Grain introduction and Picture Courtesy: K. Thank you for introducing us to this grain and the recipe(coming up soon).

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1 comment:

  1. Never heard about this one but i am indeed curuious so will look for further info.


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