An ancient grain, freekeh is made from young, green wheat that is traditionally roasted over wood fires to burn off the husks, giving the grain a lovely, nutty flavour. Freekeh’s originates from the Arabic word ‘faraka’ (meaning ‘to rub’) which refers to the traditional method of rubbing the husk away from the dried wheat. It is then left to dry further and either cracked or left whole (i.e. wholegrain).
A grain that is high in fibre (up to four times more fibre than brown rice) and even higher in protein that is also low in carbohydrates with a low Glycaemic Index (G.I), makes it great for diabetics and an all-round brilliant grain!
You can use it as a replacement for rice, or rolled oats- perfect as a porridge, as a side for curry or in a grain salad.
How to cook:
Bring salted water to a boil, add the rinsed freekeh, and cook until tender but still slightly chewy; cooks in approximately 15-20 minutes. Drain excess water and serve.
This product was packed in the same facility as tree nuts, gluten, dairy, peanuts & sesame products
Product of Australia.