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Food for thought: Grains - Freekeh

Food for thought: Grains - Freekeh

by FoodMaestro | 3 June 2016

What is Freekeh?

Pronounced “free-kah” it means ‘to rub’ in Arabic. It is, in fact, a wheat, and it is made using an ancient Middle Eastern method discovered by accident when a crop of young green wheat was set alight. Once the farmers rubbed off the crust and cooked it up, they found Freekeh had been created - and it was delicious.

Why choose Freekeh?

In the spirit of food discovery, it’s always good to try an alternative grain.  With a protein content that is up to three times that of brown rice and a fibre and protein content equivalent, it is also low in sodium and makes it a great option for vegans and for athletes.

Freekeh help you feel fuller for longer as it low on the glycemic index of 43 (according to the Academy of Nutrition and Dietetics) which makes is appealing for people managing diabetes or if you want to maintain steady a blood sugar.

Freekeh has a high level of iron, calcium, zinc and is reported as acting as a prebiotic, promoting the growth of good bacteria in your digestive system.

Allergic or special diet, can I eat it?

If you have a wheat or gluten free diet, Freekeh is not a great match since it´s a wheat product and contains gluten.   

Where to source?

You can use the FoodMaestro app to search for products with Freekah for inspiration.

Freekeh 

Try something new and get your Freekeh on!

Freekeh is so easy to make and versatile enough to work well in savoury and sweet dishes. Use it anywhere you would use whole grains; in homemade soups, add cooked freekeh in your salads or add it in your wraps. You can use freekeh in any recipe that calls for rice or quinoa, or try out this delicious Ottolenghi recipe.

Freekeh Pilaf  [image: Ottolenghi]

See other grains:

Buckwheat

Quinoa

Kamut