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Freekeh
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Freekeh
Freekeh is wheat harvested young and green, then roasted – a Middle Eastern tradition that gives the grain a distinctive smoky, nutty flavour you won't find in any other cereal.
Cracked freekeh: roasted and cracked, so it cooks in around 20 minutes – for pilafs, salads and stuffed vegetables.
Organic wholegrain freekeh: the intact grain – chewier and more substantial, suited to longer simmering and hearty bowls.
Because it's harvested young, freekeh is notably high in fibre and protein for a wheat – a smoky alternative to bulgur or rice in grain salads, soups and alongside roasted vegetables.
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