August 26, 2011 Leave a comment
Pronounced “Freak-ah,” Greenwheat Freekeh is roasted green wheat that has been around for over 2000 years, and it may be the new quinoa. It’s basically wheat that’s picked early (when it’s green) and dried, burned, and smoked. Sounds violent! But, the result is a grain that has 4 times more fiber than rice, and is high in protein, calcium, iron, potassium, and zinc. Plus, it has a low Glycemic Index, meaning that it slowly turns into glucose in your bloodstream, thus preventing sugar spikes and insulin rushes, and is a good carbohydrate food for diabetics.
When I saw it in the bulk section of Whole Foods the other day, I couldn’t resist. A freaky grain, and this variety from Australia? Count me in! And now I’m realizing my favorite hideout–Trader Joe’s–may also have a version of Freekeh as well.
But don’t ancient grains take hours to cook?
Quinoa (which is actually a seed that’s eaten like a grain, rich in protein and fiber, and wheat and gluten-free) only takes about 15 minutes to prepare. Greenwheat Freekeh takes 20-25 minutes to prepare the cracked version and 40-45 minutes to prepare the whole grain variety. Still faster than brown rice. Here’s a fun 2-minute how-to Australian Freekeh movie.
I cooked a pot last night and am enjoying Freekmeal Breakfast this morning. DEEE LISH. Nutty, sweet, and filling!
1/2 cup cooked Greenwheat Freekeh
2 Tbsp dried cranberries
2 Tbsp pepitas
1/4 tsp ground cinnamon
1/4 cup unsweetened coconut milk (the fridge version, not the canned version)
Heat all ingredients on the stovetop or in the microwave for 1-2 minutes. Mmm mm MMM!