Wednesday, December 13, 2017


Checking in from north of the Red River (which only makes sense if you read Mindy's post yesterday).

Our unexpected snow this weekend looked like this. Nothing too troublesome. The roads stayed totally clear, and it was lovely to look at.

Now the recipe I'm going to share does not look like it belongs with these snow scenes at all - it involves freekeh, blueberries, and pineapple.

I'm imagining the first question on your lips may be "What is freekeh?"

To begin, according to the package, you pronounce it "free-ka." It is an Aramaic word meaning "to rub."

Freekeh is the young green wheat. It is harvested, roasted over an open fire, and then the chaff is rubbed off. What is left is a super nutritious young grain that is slightly chewy.

I first discovered Freekeh when I saw an article called

Meet Freekeh, the Supergrain That Might End Your Relationship With Quinoa

 Since I'm not a huge fan of the taste of quinoa, I was intrigued. Then I happened to see a package while I was in Whole Foods so I figured I'd give it a try. It's low in fat, high in protein, and has a low glycemic index.


But what do you do with it?


Well, first of all, it's as easy as cooking rice. You mix 1/2 cup of freekeh with 1 1/2 cups of water, bring to a boil and simmer about 20 minutes. You drain off any remaining water

 After that,  what you do is up to you. I had a plan in mind, but at the last minute, I was craving something completely different, so I heated some pineapple and frozen blueberries and spooned them over the top. It was delicious!!!!! And I felt so virtuous because it was so completely healthy.




Some recipes suggest eating freekeh for breakfast and I can certainly see this as a breakfast option, maybe with some toasted walnuts added in. Or with walnuts, apples and cinnamon.


You can make the freekeh ahead of time and store for up to 8 days in the refrigerator!


It also reminded me a little of bulgur wheat in texture, so I plan to try some cold salad dishes like tabbouleh with it as well. I'll let you know how it goes.


So did you know about freekeh? Have you tried it?


  1. You are a wealth of knowledge.

    You are just a simmering cauldron of informational amazement.

    I have never heard of this.

    As a woman who eats Fritos Scoops for breakfast, I have to say the analogy to bulghar wheat didn't grab me, but the fruit, did!

    Fruits and grains are such a treat.

    But I am going to gaze from afar, my nutrition-loving friend.



    What form of dissatisfied person doesn't just cook Barilla pasta and be happy....

    Instead of hunting up green wheat and ancient grains.

    Special note: If ancient grains were so good for people, why did most of them die before age 35????

    Just thinking out loud. :)

    Okay, you enjoy your Freekah and I'm going to use it in a book and possibly not in a positive light... but a form of astonishment.

    But you surely did open my eyes this morning, Cate! And one of these days I might just try it...

    After Jan, Mindy, Missy and a few readers go first.


    I know.

    I'll send it to Mary Connealy!!!!!!

    1. Ruthy, you just had me LAUGHING OUT LOUD!! I probably just woke my poor daughter (who just got home from college last night, worn out from finals). If she wakes up, I'll blame you!!

      I am cracking up about the ancient grains. :) Mary Cate, ignore Ruthy! I think that she was making fun of me because just yesterday I recommended ancient grain pasta to Janet!!! hahaha

    2. Bwahahahahaha! What Ruthy said. Snicker. Her point about ancient grains and life expectancy is a good one. :-)



      *cough cough*


    4. Well, I’m afraid Ruthy took the words out of my mouth. With a Yankee accent, of course.

  2. I've never heard of this! Thanks, Mary Cate, for educating me. I'll have to give it a try. I love trying different grains!

    1. Me, too, Missy! This was a bit chewy - not unlike brown rice.

  3. Never heard of Freekeh. Neither has my vegan daughter. She's intrigued. I'm cautious. Though if it's like bulgur I wonder if you could use it in main course recipes like chili? Hmmm.

    You are so brave and adventurous, Cate.

    1. I imagine you could, Kav. I'm just not sure about when to add it, because I imagine like rice, it would soak up all the liquid. But you could definitely serve it together.

  4. Count me as another one who has never heard of Freekah before. But it makes sense...why not harvest the wheat before it's fully ripe and dried? I remember picking unripe heads of grain in a wheat field and eating them...I'm sure I got the idea from the Bible. ;-)

    But I've never seen it in the store. We don't have a Whole Foods here, but we do have an aisle in Safeway...

    1. Jan, I checked. Just like everything else in the world, it's available on Amazon!

  5. Mary Cate, what do you mean you’re not a fan of quinoa? Now that I do like. However, I’ll admit that I’m intrigued by Freekah as a substitute for oatmeal. I doubt I’ll find it in our little market, but I’ll keep my y s peeled nonetheless.