Jan 11, 2012

Day 92/240: Freekeh Tuesday

Okay ... I'm in love.

One of the impulsive purchases I made yesterday was a box of freekeh. Damn but that stuff is good, and very filling a little goes a very long way.

I used a modified tabbouleh recipe.


  • 1 cup freekeh
  • 1 salt-free vegetable bouillon cube
  • 1¼ cups boiling water
  • 3 scallions
  • 2 stalks celery
  • 1 medium carrot
  • 1 chunk of daikon
  • 1 small bunch of cilantro or flat leaf parsley
  • 1 Meyer lemon
  • Olive oil

(Yes, that's right, no chilis or garlic for this one!)


  1. Wash the freekeh.
  2. Let it drain through a strainer.
  3. Dissolve the bouillon in hot water.
  4. Pour the liquid into a rice cooker.
  5. Put the freekeh into the liquid and turn the cooker on.
  6. Chop the scallions and the celery into thin slices to get app ½ cup each.
  7. Grate the carrot and daikon to get app ½ cup each.
  8. Chop the cilantro or parsley (or a mixture, or some other greenery) to get app ½ cup.
  9. Mix all the vegetables together in a bowl with the olive oil and the juice of the lemon. (You might want to add some of that lemon zest in there too,)
  10. When the freekeh is cooked, let it cool.
  11. When it is cool, add it to the other ingredients and mix well.
  12. Put it in the fridge for 30-60 minutes.

Don't try to eat too much of this, it is very filling and you'll be overstuffed before you know it. I would suggest no more than a 1 cup serving even if it's the main dish, but YMMV.

The flavor of this stuff is great. It has more character than bulghur and different character than buckwheat.

I'm going to be getting more on my next trip to Watertown.

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