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This wholegrain is high in dietary fibre and digested slowly by the body keeping you satiated for longer. It has a smokey flavour with a firm chewy texture making it a flavoursome alternative to many other grains. It is not gluten-free, however has prebiotics so it is easier to digest than other gluten grains. Commonly used for pilafs.
HOW TO COOK; Add 1 cup of freekeh to 2 ½ cups of water or stock and bring to the boil, then reduce the heat and gently simmer until all liquid has been absorbed and the grains are soft (approximately 15-20 minutes).
Green Wheat (Freekeh)/p>
Store in a cool, dry place