Tomato Freekeh


Freekeh is fire-roasted baby wheat. It can be found in international or Middle Eastern stores. It can be used to replace rice. It has a very distinctive flavor. Any veggies or spices can be added to this recipe. This freekeh recipe will have a thick tomato saucy consistency. It has a slight kick, too.

Original recipe makes 6 servings

Ingredients

1 cup freekeh
4 cups vegetable broth
1 cup water
1 tablespoon olive oil
2 tablespoons tomato paste
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon ground turmeric
salt and ground black pepper to taste

  • PREP

    10 mins

  • COOK

    1 hr

  • READY IN

    1 hr 25 mins

Directions

  1. Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
  2. 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.
  3. 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.

Nutrition

Calories: 160 kcal
Carbohydrates: 27.4 g
Cholesterol: 0 mg
Fat: 3.8 g
Fiber: 5.6 g
Protein: 5.5 g
Sodium: 415 mg