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
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PREP
10 mins
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COOK
1 hr
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READY IN
1 hr 25 mins
Directions
- 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.
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