Who Shouldn’t Eat it? People with Celiac’s gluten intolerance, or gluten sensitivity. It’s wheat, plain and simple.
Where Can I Find It? Freekeh is gaining in popularity in the U.S., so its availability is increasing outside of organic, specialty and ethnic grocers. I’ve seen it at a few well-stocked “mainstream” supermarkets here in the San Francisco Bay Area, as well.
How Do You Make It? Like you would make rice, but in half the time. Bring 1 part freekeh and 3 parts water to a boil, cover, and simmer for 20 minutes.
How Do You Use It? Like you would barley, quinoa or brown rice: in breakfast cereals, in pilafs and risottos, in salads, in stuffed veggies, in soups and stews, you name it!
Want Freekheh Recipes? We’ll be Featuring Some Next Month!