There is a lot to love about freekeh, an earthy grain that I’d like to see catch on in more kitchens. It cooks up in about 25 minutes, and it’s light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat — the type used for many pastas — is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you’re more likely to find here in the United States, and happily it’s become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
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Serving Size: 1 serving (133g) | ||
Recipe Makes: 6 servings | ||
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Calories: 217 | ||
Calories from Fat: 130 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 230.9mg | 8 % | |
Potassium 250.7mg | 7 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 15.1g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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