This Freekeh is made from soft, young green wheat grain. The term Freekeh refers to the process of preparing the grain which has been practiced in the Mediterranean for over 1000 years. Wheat is harvested while still green, then parched and roasted. This creates a unique sweet, slightly smokey flavour and a tender texture. Versatile, scrumptious and easy to cook freekeh is great as a side dish, or can be added to a wide variety of recipes from breakfast to dinner.
|Serving size: 50 g|
Per 100 g
|Sodium||2.5 mg||5 mg|
Roasted Green Wheat.
Preservative Free, Non GMO.
This product contains Gluten. This product may contain traces of Allergens.
Country of Origin:
How to Use:
Freekeh can be enjoyed for breakfast as a warming porridge, prepared as you would rolled oats, or add ½ a cup of it (pre-cooked) to smoothies. Serve freekeh in place of rice with curries and hotpots, create delicious pilaffs or use as cous cous – mixed with spices and fresh herbs. Seasoned freekeh is also wonderful in stuffings and to fill vine leafs, roasted capsicum or rolled slices of grilled eggplant. Or use some in scrumptious veggie burgers. Uncooked freekeh can be added directly to soups and slow cooked dishes, just allow plenty of liquid and around 30 minutes cooking time. Left over, chilled freekeh is wonderful as a base for summer salads; add your pick of cherry toms, olives, grilled vegetables, feta, shallots, or anything else at hand, and dress with a light vinaigrette. It can also be added to wholegrain bread recipes, muffins or cookies. To cook, simply place rinsed freekeh in cold water (1:5), bring to the boil, reduce heat and allow to simmer for 20-25 minutes until tender. Drain any excess water and serve, or refrigerate for up to 2 days. Quick and easy to use, with an almost endless variety of recipes – this delectable freekeh is great to have on stand-by in the pantry.
Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 12 months when stored as above. See Best Before date.
Enjoy freekeh for breakfast as a warming porridge, prepared as you would oats. Uncooked freekeh can be added directly to soups and slow cooked dishes, allowing plenty of liquid and around 30 minutes cooking time. Left over, chilled freekeh is wonderful as a base for summer salads. Seasoned freekeh is a delicious stuffing in vine leaves, roasted capsicum or rolled slices of grilled eggplant.