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.
