If you haven’t met freekeh yet, welcome … you’ll have a new addiction like mine! Freekeh is an ancient form of cracked green bulgur wheat that packs 11 grams of protein per serving, and twice the fiber of quinoa. And it’s delicious, super-easy to cook, and sooooo versatile. Oh – and super-easy to cook, as it always turns out light and fluffy.
This morning, I cooked two cups but only used a small bit – I’ll be using it all weekend with other dishes as well – salads, pilafs, etc.
Fast Fruity Freekeh
Serves two with leftovers
- 1 cup freekeh (you will have extra, but that’s a VERY good thing – I usually double this, actually, and have leftovers for days)
- 2.5 cups water
- 1/2 cup coconut milk or cream, unsweetened (optional)
- pinch of salt
- 2 fresh or frozen peaches
- 1 cup fresh or frozen cherries
- juice of 1/2 lemon
- Sprinkle of nutmeg
- Optional: nuts or hemp seeds as topping – I used pistachios
Add 1 cup freekeh to the water and coconut milk or cream (if using) and bring to a boil. Cover tightly and cook for 10-12 minutes until all liquid is absorbed. Fluff with fork.
While freekeh is cooking, chop peaches (no need to peel, in my opinion) to the cherries in a small saucepan, squeeze lemon over all, and bring to a boil, stirring frequently. You won’t need to add water or any liquid, the fruits will liquefy. Turn to medium-low and continue cooking until soft, about 12 minutes.
Add freekeh to a small bowl and top with cooked fruits, sprinkle of fresh nutmeg, and nuts/seeds if you are using. Also, if you are using coconut milk/cream, just a bit of that over the top is amazing.
Thanks, Ellen! I’ve seen that recommendation too, and I think it must dpened on your freekeh. Mine came with no instructions at all, so the first time I used it, I just gave it a shot without soaking and it worked fine. If you don’t mind the risk, it’s worth saving yourself some trouble experimenting the first time.