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Freekeh May One Day Give Quinoa A Run For Its Money

March 6, 2015: 12:00 AM EST
Another exotic grain that has caught the attention of foodies is a Middle Eastern variety described as “an earthier faro or a chewier barley”. Freekeh is made by sun-drying harvested green wheat and then roasting it to remove the chaff and straw. The process gives the grain a smoky flavor, which can be deepened by further brief toasting. Freekeh is cooked much like rice: simmered in water – there is some disagreement over the proper ratio -- until all of the liquid is absorbed. It is then served warm, as in a pilaf, or cooled and added as a base to whole-grain salads. Not easily found, except at Middle Eastern grocers, it may take a while to catch up to quinoa in popularity.
Russ Parsons, "Embracing a grain called freekeh, with help from the experts", LA Times, March 06, 2015, © Los Angeles Times
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