Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Freekeh is fire-roasted baby wheat. It can be found in international or Middle Eastern stores. It can be used to replace rice. It has a very distinctive flavor. Any veggies or spices can be added to this recipe. This freekeh recipe will have a thick tomato saucy consistency. It has a slight kick, too.

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Recipe Summary

cook:
1 hr
additional:
15 mins
total:
1 hr 25 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.

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  • Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.

  • Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

Cook's Note:

More liquid may be added to obtain desired tenderness. You may need to stir more frequently towards the end of cooking. I like to cook it until the sauce is thick and freekeh is tender.

Nutrition Facts

160 calories; protein 5.5g; carbohydrates 27.4g; fat 3.8g; sodium 350.9mg. Full Nutrition
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