Chicken, rice, and vegetables have been a staple of my meal preps. It’s not that I don’t eat wheat, but it has to be whole grain to fit in with the Psoriasis Diet. So when I heard about Freekeh (pronounced Free-kuh, not Free-kee), I was more than curious.
Freekeh was created by accident 2,000 years ago, when a Middle Eastern village was attacked. The crop of green wheat was set on fire, and the villagers, rather than being discouraged, rubbed off the burned chaff, cooked it, and realized it was delicious. It cooks up like rice or quinoa, and it can be used the same way: in pilafs, salads, soups, or eaten alone. And it has up to three times the fiber and protein of brown rice, which has been my grain of choice.
The good folks at Freekeh sent me a couple bags to try and review. So naturally I had to incorporate it into my meal prep. A quick hop over to the Freekeh recipes gave me a lemon chicken and dill recipe, which I made with the rosemary sage flavor. Honestly, I wasn’t thrilled with the way it came out, but I did LOVE the Freekeh.
For starters, the Freekeh texture is closer to rice. It’s got a nice nutty wheat taste to it, and I really liked that, too. It was a good complement to the carrots. I probably should have added more garlic (I only used 3 cloves), and it would have been delicious.
Overall, I’m happy with the Freekeh and love the taste and texture. I need to experiment in the kitchen more with it, maybe serve it with lamb stew or lamb kebabs. It’s great if you’re sick of brown rice and quinoa and aren’t allergic to gluten; if you have Celiac disease, it’s a no-go.
And here’s the best part – enter to win a bag of Freekeh to try for yourself! Use the Rafflecopter giveaway below. It ends on August 31, 2015. Winner will be chosen at random.