Freekah is the latest chic grain to hit the grocery shelves–I found a pre-cooked variety of it at Trader Joe’s a few weeks ago. Also known as “green wheat,” freekah consists of very young whole wheatberries that have been picked before the main harvest. Diners in the Middle East have been enjoying this nutty grain for thousands of years. Like barley, couscous, and quinoa, freekah can be used to compliment stir-frys, round out salads, and create stand-alone pilafs. Its hearty nature makes it a nice alternative to bread or rice.
Despite its Middle-Eastern origins, I found freekah to be an excellent addition to an Asian stir-fry. Here, I sauteéd onion and garlic with a frozen corn and peas to make a base, then added several handfuls of frozen Swiss chard and about 3/4 of a cup of pre-cooked freekah. The Asian flair came in when I de-glazed the pan with about a tablespoon of rice wine vinegar and a sprinkling of soy sauce. A post-sauteéing drizzle of dark sesame oil finished off the dish.
I think I’m officially a freekah fan!
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