Kosher | Whole Grain
Popular in Middle Eastern and North African cuisines for thousands of years, Whole Grain Freekeh is beginning to enjoy mainstream popularity due to its high nutrient content and versatility. Freekeh is picked while still green and at its nutritional peak. It is then sun dried, roasted, and then rubbed to break it into smaller pieces. Whether you are using it as a stuffing for fowl as is the tradition in Egypt, or adapting it to use in your favorite recipes, our Whole Grain Freekeh is a delicious, nutrient dense addition to a healthy diet.
Freekeh has a chewy texture and a slightly smokey, nutty flavor. It is a nutritious and versatile kitchen staple that is delicious in salads, pilafs, risottos, and stir-fries.
Basic Cooking Instructions:
Rinse the Freekeh before use. Bring 2 cups of water and 1 cup of Freekeh to a boil. Add 1 tsp salt. Cover saucepan with tight fitting lid and cook on low heat for 20 minutes. Do not remove lid and let stand covered for 3 to 5 minutes, drain remaining water. Yields 3 cups.
Store in an airtight container after purchase for up to 2 years.
Freekeh is a fiber powerhouse. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
It is low in sugar and scores low on the Glycemic Index. According to the Canadian Diabetes Association, foods with a low GI score may help to control blood sugar and cholesterol and help to prevent heart disease and Type 2 Diabetes.
Freekeh is high in iron. Iron is important for the production of red blood cells, helps our blood to oxygenate our bodies, and keeps us from feeling fatigued.
Freekeh is a good vegetarian source of protein with up to 12g per serving.
Freekeh contains lutein and zeaxanthin. According to the American Optometric Association, these nutrients can help reduce the risk of chronic eye disease.
Freekeh is Arabic for “rub” and refers to an important part of the harvesting process when the kernels are rubbed and broken down into smaller pieces.
Freekeh is rumored to have been discovered by accident thousands of years ago when an early wheat harvest caught fire during battle and the fire-roasted kernels were found to be still edible.