Freekeh is an ancient grain, high in fiber and protein, made from fire-roasting the heads of young wheat. It is commonly used in North African and Middle Eastern stew like dishes. It has a nutty, earthy taste and a chewy texture, which makes it an excellent addition to soups, stews and salads.
Freekeh can be cooked like pasta, or rice or in stock. To prepare, rinse freekeh and add to a pot with 2 or 2.5 parts water. Bring to the boil then reduce heat and allow to cook for 15-25 mins or until tender. Use in salads as you would use quinoa, prepare pilafs, prepare hearty soups and stews, or use as a side dish similar to rice.
Allergens: May Contain Soy, May Contain Cereals Containing Gluten, May Contain Milk, May Contain Sulphites, May Contain Tree Nuts, May Contain Other Tree Nuts, May Contain Peanuts, May Contain Sesame, May Contain Gluten, May Contain Egg
Storage: For long lasting freshness, store in an air-tight container and in a cool, dark place.