A newly “discovered” grain, freekeh, has been a staple in Mediterranean cuisines for centuries. If you’re gluten-free, this one’s not for you, as it is created from green durum wheat. The grains are harvested while still green and roasted over an open fire, to burn off the straw and chaff. What remains is a tasty wheat berry with a slightly smoky flavor. Available as a cracked grain from Bob’s Red Mill, it can also be found as a whole grain in most Middle Eastern markets.
High in protein and fiber, as well as iron, calcium and zinc, freekeh has been called the new “supergrain”. It cooks in about 20 minutes and can be eaten in place of rice, as a cereal, or added to a salad. I love the combination of cooked grains or legumes with raw veggies, olive oil, white balsamic and spices. Try a drizzle of pomegranate molasses for a tangy treat.