Skip to Content

Freekeh

Freekeh

Sharing is caring!

I do not do weekly prep.  I have a general idea of what we will eat each day.  That often changes after I hit the market and see what is fresh and exciting.  I, also, do not mind spending an hour at the end of the day making something good to enjoy for dinner.  It is my way to unwind;  I put some music on, pour a glass of wine and begin cutting and stirring.  Complete meditation.   When it comes to Freekeh, I do prepare a batch or two every few days to use during the week as it can go from breakfast to dinner by adding other ingredients.

Freekeh

I prepare Freekeh the same way all the time.  A little olive oil, and water;  that’s it.  I like to toast the Freekeh in the pan with olive oil before adding the water.  It helps give it an even nuttier taste.  

After cooking freekeh, I store in the refrigerator and use it throughout the week in different recipes.  It is a great source of protein when I want to pump up the nutritional value of our veggie-heavy meals or even at breakfast with eggs.

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

 

 

Yield: about 3 cups

Freekeh

Freekeh

Using Freekeh in recipes adds an extra punch of protein. I like to keep some in the fridge to add to soups, salads or even eggs for breakfast.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 cup freekeh
  • 2 cups of water
  • kosher salt to taste

Instructions

    Pour the olive oil into a medium saucepan and gently heat over medium-low.
    Add the freaked and za'atar, stir and cook for about 3 minutes over very low heat.
    Pour in the water and bring to a boil.
    Lower the heat to a very low simmer, cover with a lid and cook for 15 - 20 minutes until the water is absorbed.
    Remove from the heat and let sit for 10 minutes, covered.
    Season with salt.
    Serve or place in the refrigerator (after cooling) to use throughout the week.
    Eat.

Notes

Toasting Freekeh before cooking helps give it a slightly nutty flavor and lovely toasted brown color. Be sure to cool the freekeh before placing in the refridgerator as this helps prevent sticking.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

SaveSave

SaveSave

(Visited 637 times, 1 visits today)

Skip to Recipe