What is that?! So glad you asked because I had never heard of it either! Freekeh is a process which means “to rub” in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune but the crafty villagers rubbed off the chaff, cooked it up, and “Eureka!”, Freekeh was created.
Freekeh sent me two of their incredible flavors to try–Original and Tamari. Freekah is non-GMO certified so I know my family is getting a quality food. What’s more, Freekeh has up to 3 times the amount of fiber and protein as brown rice. Freekeh is also naturally low in sodium and vegan! So what can you do with Freekeh?
The simple answer is that Freekeh’s versatility is boundless so I decided to unleash my imagination and combine two of favorites–a stir fry AND a salad. Since my mother-in-law gave me a few incredible fresh tomatoes from her garden, I created an Asian-inspired Stir-Fry over fresh spinach using the Tamari Freekeh.
Tamari Freekeh is combined with a Japanese-style soy for a distinctive Asian flair. Made from brewed soy, it holds a mild flavor amd is signficantly lower in sodium than traditional soy sauces. It is already flavorful but I added a custom blend of mixed herbs (onion, salt, sage, coriander, sweet orange peel, nutmeg, fennel, cinnamon, tumeric, garlic, chive, and oregano).
Freekeh is easy to cook like rice. My house smelled so delicious!
So what did I think of this stir-fry salad? DELICIOUS! I love this nutritious ancient grain with the funny name and this is going to be a staple for my family. I hope you enjoy this easy stir fry!
- 1 cup of Tamari Freekeh
- 2.5 cups of low sodium chicken or vegetable broth
- 2 tablespoons of custom blend of herbs (optional)
- 3 tomatoes (cubed and roasted)
- 1 medium onion (diced)
- 3 cups of fresh spinach (washed)
- Prepare Freekah according to package directions (using water or broth).
- Add optional herb blend while cooking.
- Saute roasted tomato and onion in saucepan with 1 tablespoon of EVOO.
- Combine cooked Freekeh, tomato, and onion in saute pan.
- Serve warm over spinach or chill in refrigerator for half hour and serve cold.
Want to get your Freekeh on? Enter to win a package of your choice (original, rosemary sage, or tamari) AND a copy of their 30 Ways cookbook so you can unleash your imagination and make it your own. A few entrants will win coupons so you can save on your next purchase. Giveaway ends September 10, 2015!
Have you tried Freekeh? What would you do with it (soups, pilafs, salads…)?
Disclosure: As a member of the Sweatpink community, I was given product and compensation to facilitate this review and giveaway. All opinions are 100% my own.