Baby wheat is fire-roasted in freekeh. Stores overseas or in the Middle East carry it. It can take the place of rice. It has a flavor all its own. You can add any vegetables or spices to this dish. The consistency of this freekeh dish will resemble a thick tomato sauce. It also has a very small kick.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup freekeh
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon ground turmeric
- salt and ground black pepper to taste
Instructions
- Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
- 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.
- 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.
Reviews
Wonderful basic Freekeh recipe. I made it exactly as written, and it turned out quite delicious! Some people add lamb, or some other type of meat to this dish. But it’s good with or without. Someone said it was sticking to her pan, and wondered if it was because she simmered it with the lid off. YES, that’s the reason. Bring everything to a boil, then give it a good stir, reduce to simmer, stick the lid on, and give it a maybe only two or three more quick stirs over the next hour. The end texture of the Freekeh should be somewhat chewy, like a soft rice.
This was ok. I never cooked freekeh before so I was unsure of what the consistency should have been. It was sort of like half cooked rice. The flavor wasn’t bad. Not sure if I would make this again.
Made this today. A delicious flavor powerhouse. Love it!
This recipe was great! It was my first time making freekeh. It smelled smoky and delicious and we enjoyed it with a dash of Chipotle Tabasco!
First of all, I just got a massive bag of freekeh and was pretty dismayed to find out that out of the thousands of allrecipes there is just….one…containing the word freekeh! :/ So thank you to the creator of this recipe. Of course I tried this! It is cheap and easy to make. However, I think “stirring occasionally” is a bit of an understatement. It might just be my poor-quality pot, but the recipe began to stick to the bottom of it after about half an hour. I had to stir every couple/few minutes. Maybe it is because the recipe does not specify whether we simmer with lid on or off (I did off)? I topped with emmental!
This was really good. I’m not a super health nut but am gradually trying to become one and so I pleasantly surprised that I liked this so well. It will be a regular at my house.