Move over quinoa...

 I am more than a bit obsessed with quinoa. 

So you can imagine my shock and surprise that something BETTER and HEALTHIER exists. Wait for it... Introducing the hot new super food...

FREEKEH!!

Freekeh (pronounced free-ka) is a new super food and ingredient. It is 'roasted green grains.' Freekeh is a process and not the name of a grain variety.

 

"Freekeh is 100% natural. The grains are harvested while still soft, young and green, then parched, roasted and dried.  The process captures and more importantly retains the grains at the state of peak taste and nutrition. Green grains are very different in properties to mature grains. The entire process is natural and only uses fire and air. No additives or preservatives are used."

 

What are the benefits of eating Greenwheat Freekeh?

• Its low in carbohydrates and high in fiber (up to four times the fiber of brown rice) 
• Acts as a prebiotic. (keeping our intestines healthy) 
• Rich in lutein and zeaxathin — important phytonutrients for eye health and implicated in the prevention of age-related muscular degeneration 
• Increases concentration and excretion of butyrate which is associated with diminishing the risk of developing colorectal cancer. 
• Good for general bowel health.

How to cook with Freekeh...

• as a side dish (prepared and served like rice)
• as an ingredient in soups and stuffings
• served with greens and dressing as a salad
• to make vegetarian burgers
• Freekeh flour, semolina, and bran make fantastic breads, pastries, and pastas

So pretty much you can get creative!!

Here is a recipe I have tried-

Freekeh salad with blackberries and pistachios

Ingredients:
for the blackberry vinaigrette:

• 1/3 cup blackberries
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons water
• 1 teaspoon dijon mustard
• 1 small clove garlic minced
• 1/2 teaspoon honey
• 1/8 teaspoon salt

for the salad:

• 1 cup freekeh
• 1 tablespoon salt
• 1 cup blackberries
• 1/2 bulb fennel 
• 4 cups mixed salad greens
• 1/4 cup chopped pistachios

Method:
For the vinaigrette:
Combine all the ingredients in a blender and puree until smooth.  Taste and adjust seasoning if needed.  The flavors should be a nice balance of salty and sweet, feel free to adjust the amount of vinegar or honey.  You may need to add a little bit more water if the dressing is too thick.
For the salad:
Prepare the freekeh by bringing 5 cups of cold water and the tablespoon of salt to a boil and cook uncovered until the freekeh is tender but still retains some bite, about 45 mintutes.  Drain the freekeh and toss with 2 tablespoons of the dressing and set aside to let the flavors develop while you finish the salad.  Thinly slice the fennel with a mandoline reserving the fronds for garnish.  To serve gently toss the greens, fennel and blackberries with the freekeh adding a little extra dressing to lightly coat everything, sprinkle with the pistachios and fennel fronds and serve.