Superfood Spotlight: Freekeh

FreekehIf you are tired of having whole wheat grain or quinoa and are ready for a new twist to your favorite recipes, then it’s time you try freekeh!

This grain became part of the superfoods group fairly recently, but freekeh is actually an ancient Middle Eastern grain that traces back to over 2,000 years ago! It’s nutty and chewy texture comes from young wheat that is harvested while still green and then roasted.

One Powerful Grain

Here are a few reasons why this grain stands out among the other supergrains:

  • It’s an incredible source of protein
  • It has more fiber than brown rice and quinoa
  • It’s rich in a few essential minerals such as phosphorous, zinc, magnesium, and manganese.
  • It ranks low on the glycemic index (this index tells us how foods affect blood sugar and insulin levels)

Bringing Freekeh into the Kitchen
Cooking this grain is just about as easy as cooking brown rice. Cook 1 cup of freekeh in 2 ½ cups of water, bring to boil, cover pan, reduce heat, and let simmer until water is absorbed.

Freekeh, like other grains, can be incorporated basically wherever your creativity takes you, from soups and salads to risottos and you can even make it for breakfast time!

Fun fact
Did you know freekeh means “to rub” in Arabic?

It was named this way because it was discovered that after burning the young wheat grain and rubbing the external part away, the green grains inside were still fit to eat!

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