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Health benefits of freekah, the new supergrain

You may think you are in the know on dietary grains and you've finally learned how to correctly pronounce quinoa (keen-wa), but think again. There's a new grain in town. Although it has an odd sounding name, don't let freekeh (sometimes spelled frikeh or farik) freak you out.

Freekeh (free-keh) is wheat that has been harvested when it's still young and green, and then roasted. Freekeh is a process which, in Arabic, means "to rub". It was created by accident over 2.000 years ago when, as legend has it, a Middle Eastern village was attacked. Their crop of young green wheat was set ablaze. Necessity became the mother of invention, and when the villagers rubbed off the chaff from their…

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 Freekeh Is the Superfood Whole Grain That’s Better for You Than Quinoa

When you hear more about freekeh’s nutritional benefits, you’ll be shocked that more people aren’t familiar with this healthy grain. Fortunately, this superfood is finally starting to get the attention it deserves — and a front-row spot in pantries everywhere.

 Freekeh: The Hot New Ancient Grain

Pronounced “free-kah”, the Arabic name actually translates to “to rub”, referring to the process by which freekeh is made, not the grain variety.  Freekeh is not an actual grain; there is no such thing as a freekeh plant! The “freekeh” process starts by picking young green grains, most commonly wheat, then parching, roasting and rubbing the grain off the wheat head.  Because the grains are harvested while young, they retain the maximum nutritional value, not to mention the best flavor and texture.

 Freekeh: The Latest Ancient Grain

After decades of looking to the West for inspiration and some answers, the culinary soul-searchers hunting for an "Israeli cuisine" have turned their gaze much closer to home.

 Game For Ancient Grain: Palestinians Find Freekeh Again

Freekeh is one of the Middle East's famed "ancient grains" — it's been cultivated in the region for more than four millennia. The word comes from the Arabic word meaning "to rub," which is how farmers stripped away the burnt husk from the green grain in the age before heavy machinery combines.

 Get Your Freekeh On

Freekeh is the name used for any wheat, usually durum, that's harvested when still green, then fire-threshed to give it a smoky intensity and pliant pop. Perhaps the fastest up-and-comer in the ancient grain crowd, freekeh (pronounced FREE-kah) can be found in warm salads, risottos and pilafs.

 The next big grain, Freekeh, is like quinoa on steroids

Even though this ancient grain has been cultivated for thousands of years in the Middle East and Eastern Mediterranean, it remains relatively unheard of in many other parts of the world. As such, farmers and manufacturers are pushing it today by comparing it to the most famous ancient supergrain of them all: quinoa.

Articles of Interest

All About Freekeh: Why You Should Cook This Whole Grain

If what's old really is new again, then it's time you tried freekeh. It just might become your new favorite whole grain and pantry staple. Freekeh (pronounced free-kah) is green grains of durum wheat that have been roasted. It's an ancient grain that has been pivotal in Middle-Eastern and North African cuisines for centuries.

An Ancient Grain Brings the Warmth

Freekeh, long popular in the Middle East and North Africa, adds a smoky note to dinner.

Embracing a grain called freekeh, with help from the experts

The great grain parade keeps on growing. You’ve mastered barley, farro and even quinoa, are you ready to get freekeh?

Freekeh -- The Next Hot Supergrain

And if you compare the fiber content of freekeh to other grains, it blows them out of the water. And as anyone who has ever been on a diet can tell you, the more fiber you eat, the fuller you feel and the easier it is to lose weight.  

Freekeh Vs Bulgur – What’s The Difference?

Whole grains and ancient grains are experiencing a revival—freekeh and bulger among them. As gluten intolerance pulls more and more attention, and yet humans are unwilling to say goodbye to their favorite sources of carbohydrates, alternatives have to be found to fill the void. 

Freekeh: An Underappreciated Ancient Grain

Just when you finally learned how to correctly pronounce quinoa and kamut, there’s another ancient grain with a tricky pronunciation hitting the supermarket shelves. Freekeh (say it with me, “free-kah”) is common in Mediterranean and Middle Eastern cuisine and is made from wheat that has been harvested early, toasted, dried, and rubbed. The result is a nutty tasting grain with a chewy texture.

Freekeh: the next, trendy super grain

Tasty, versatile and healthy, fans of this new health trend say it’s going to become the next super grain.Freekeh (pronounced free-kah), has been a staple in Middle Eastern diets for centuries, but is now gaining popularity and showing up in our local grocery aisles.https://www.beaumont.org/health-wellness/blogs/freekeh-the-next-trendy-super-grain

From freekeh to teff: five ancient grains you could add to your larder

Pronounced “free-kah”, its made from unripe wheat that’s parched and roasted to burn off the husks. “The grain has a wonderfully smoky, nutty (and slightly addictive) nature,” Ottolenghi says. Amedi agrees: “Freekeh has such a smoky, herbal flavour and it also mixes very well with spices. I use it to accompany chicken dishes and it elevates the whole meal because it is so flavourful.”

Kelli Dunn on Why Freekeh is the Best Old-Yet-New Grain We Need to Try

Freekeh is really easy to cook! To make it on its own, it’s just a matter of combining freekeh with water or stock and a pinch of salt in a saucepan, then cooking it until the liquid is completely absorbed. The cracked freekeh cooks pretty quickly, in about 15 minutes, while the whole grain variety cooks in about 45 minutes.

Meet This Grain: Freekeh

Freekeh is cooked just like rice. For each cup of dry freekeh, use 2 ½ cups of water, broth or stock. Let it cook for 20-25 minutes until tender.

This Grain Bowl Won't Make You Hate Eating Healthy

Let Negro Piattoni of Brooklyn's vegetable-forward Metta restaurant show you how it's done.

What Is Freekeh?

Whole grain freekeh hails from the Middle East and North Africa, where it has been consumed for centuries, especially in southern Lebanon and Egypt. But its more recent rise in the United States can be partly traced to an appearance on an "Oprah Winfrey Show" segment in 2010. Vegetarians and vegans might be credited for starting the "ancient grain" food trend that includes quinoa and teff, but it's gaining in popularity among mainstream American consumers looking for healthy, interesting alternatives to oats and rice.

What is Freekeh? (And How Do You Cook It?)

Just when you’d gotten the hang of quinoa, freekeh burst onto the nutrition scene … and once again, you’re wondering how to work yet another grain into your family’s healthy meals.Sure … freekeh boasts loads of protein and fiber (listen up, quinoa lovers!), plus lots of other healthy goodies … but just what are you supposed to do with it?

What Is Freekeh? What to Know About This Ancient Grain

It's not as freaky as it sounds.

Resources

5 Compelling Reasons To Try Freekeh – The New Super Grain

Move over quinoa. There's a new super grain on the horizon. Learn more about freekeh and why it's so healthy for you.

Freekehlicious!

Freekeh (pronounced free-ka) is fire-roasted young green wheat. Freekeh retains a higher percentage of protein, fiber and vitamins than traditional grains.