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Freekeh is a delicious roasted grain that is a great alternative to rice or other grains. It has an awesome nutty, chewy texture and up to 3 times the amount of fiber and protein as brown rice.

Use Freekeh in soups, pilafs, salads, you name it. You can substitute Freekeh in any recipe that calls for rice or quinoa. There is really no wrong way to "get your Freekeh" on.




Warm Breakfast Freekeh


  • 1 8-ounce package cracked freekeh (approx. 1 cup) (Original variety)
  • 2 1/2 cups water (for richer flavor, try cooking in almond milk, or coconut milk)
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons butter
Pour freekeh and liquid into a saucepan and bring to a boil for about 1 minute. Add vanilla extract, cinnamon and butter. Reduce heat to low. Cover and simmer for about 25 minutes. Serve with fresh sliced fruit and top with nuts.

Options: You can also add a dollop of yogurt for extra protein and creaminess.

Hearty Beef Stew With Mushrooms and Freekeh

  • 1 8-ounce package cracked Freekeh (1 cup) Original Freekeh or Rosemary Sage Freekeh work great
  • 1 to 1 1/2 pounds of beef stew meat, cubed (for a vegetarian alternative try: Dixie Diner Beef Not!)
  • 3-4 tablespoons extra virgin olive oil
  • 32 ounces beef broth
  • 2 cups mushrooms, sliced
  • 1 cup onions, cut into wedges
  • 2 cups baby cut carrots, or diced carrots (add more if you like)
  • 1 cup red wine
  • 1/2 cup tomato paste or substitute canned diced tomatoes
  • 4 whole garlic cloves
  • 3 bay leaves
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried mustard
  • 1/4 teaspoon cumin
  • 1 teaspoon thyme and 1 teaspoon ground rosemary
  • a shake of red pepper flakes or cayenne pepper
  • 4 good shakes of fresh black pepper
  • salt to taste
In a large, oven-proof pot, heat olive oil over medium. Toss in beef and brown on all sides. The beef doesn't have to be cooked all the way through, just browned on the outside to seal in moisture. Once browned, remove beef and set aside. In the same pot on medium heat, add a little more oil, toss in onions, carrots, and mushrooms and cook for 5 minutes until onions are translucent. Turn stove top off. Add beef back into the pot. Add tomato paste, red wine, spices, uncooked freekeh and broth, stirring. Cover with lid and cook in the oven at 300 degrees. Check in 1 hour and give a little stir. The liquid should be almost fully absorbed by the freekeh. Place lid back on and continue cooking an additional 30 minutes.

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