Freekeh is a cinch to cook--prepare it much like rice or bulgur, pilaf-style, or cook and drain like pasta (my favorite method). Just like any grain, you can let your imagination run wild with the flavor possibilities: salads (warm or cold), pilafs, risotto (freekotto? J How fun is that?), in soups, as breakfast porridge, you name it. I paired it with fruit and basil, which amped up the grassy flavors of the grain. And because few things thrill my palate more than the combination of citrus with smoke, I added a quick lime vinaigrette to pull everything together.
Now, where to find freekeh so that you can start playing, too: I found some in the bulk foods section of the grocery store (for those of you in East Texas: found it at FRESH , just $2.99/lb); I am guessing if it is in my neck of the woods, it will almost certainly be in yours right now, or very soon. In the meantime, you can also order from freekehlicious or amazon (freekeh) .
Some more freekeh recipes to inspire you:
Chicken with Freekeh (NYT Food section)
Burghul and Freekeh Pilaf (ledelicieux blog)
Freekeh Kofte (oh, this looks so amazing!) (herbivacious.com)
Freekah Fruit Salad with Basil
Makes 6 servings
1/2 cup freekah
1-1/2 cups quartered hulled strawberries
1 cup fresh pineapple chunks
1 cup diced cantaloupe
1/3 cup loosely packed basil mint leaves, chopped
1 tsp finely grated lime zest
2 tbsp freshly squeezed lime juice
1 tbsp extra-virgin olive oil
1 tbsp agave nectar or liquid honey
Pinch fine sea salt
1. In a medium saucepan of boiling water, add freekah; boil 30 to 35 minutes until freekah is tender. Drain in a colander, then rinse under cold water until cool. Transfer to a medium bowl. Add the fruit and basil.
2. Meanwhile, in a small bowl, whisk the zest, lime juice, olive oil, agave nectar and salt. Drizzle over salad and toss to coat
VariationUse cooked, cooled quinoa, bulgur or faro in place of the freekah.