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Thanks to our wonderful neighbors we always have freekeh (greenwheat grain) in our household. It is so delicious and has many nutritional benefits such as high protein, fiber and other nutritional vitamins and minerals. It is a great grain that is not commonly used in America but is so tasty. The thing that I love about it is that it has a nice crunch unlike many other grains such as rice. I would purpose this again if in a squeeze for time.

For one cup of cooked freekeh, there are 205 calories. According to Wikipedia.org (which is the only place I could find the nutritional information – I can’t read Arabic so I can’t read the box it comes in), here is the nutritional information:

Serving Size:One cooked cup
Energy 205 kcal
Protein 5.61 g
Fat 0.4 g
Carbohydrate 66 g
Fiber 8.2 g
Iron 1.75 mg
Calcium 18 mg
Potassium 124 mg

The other night as my darling man and I were Christmas shopping (with no luck for the last person on our list), the time got away from us. It was about 9PM before we got home and we were starving, seriously our stomachs were singing louder than the Christmas music on our car radio. We decided to stop by an Arabic store in our area so we could pick up something instant but slightly nutritional. We managed to purchase frozen falafels (which I don’t suggest), hummus, pickled radishes (anyone know how to make these) and also freekeh soup. The freekeh was so simple but nonetheless tasty. It had a nicely grainy taste but wasn’t overpowering with a “green” taste. It was smooth with a slight bit of crunch, which is what I love. I’m not hot about having canned food normally so I have found another recipe to replace it when we have more time. Below is a recipe that I found in exchange for the canned version: http://www.greenwheatfreekeh.com.au/recipes.php

Freekeh Soup Veganized
Serves 4
1 cup uncooked Freekeh (whole or cracked grain)
2 tbsp olive oil
1 onion, finely chopped
1 1/2 tsp harissa (a garlic, chili, and olive oil puree) (optional)
6 ½ c vegan chicken stock
2 tightly packed cups baby spinach leaves, washed and dried
1/2 cup chopped fresh coriander
juice of 1 lemon
1 tomato diced
salt and pepper

Heat oil in saucepan and fry onions until light golden. Add harissa. Add Freekeh and coat grains well. Slowly add chicken stock and simmer for 20 minutes or longer, until grains are tender. When ready to serve, add the tomato, lemon juice, spinach leaves, coriander and season to taste. Simmer for another 5 minutes. Serve in soup bowls while hot. Garnish with fresh coriander.