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. Completely 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 changing adding other ingredients.
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 seasoning and water. It helps give it an even nuttier taste. After cooking it, 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 time with eggs.
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1 tablespoon olive oil
1 cup freekeh
2 cups of water
kosher salt to taste
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 to use throughout the week.