This Freekeh is made from Australian-grown soft, young durum wheat grain.
The term Freekeh refers to the process of preparing the grain which has been practised in the Mediterranean for over 1000 years. Wheat is harvested while still green, then parched and roasted. This creates a unique sweet, slightly smokey flavour and a tender texture.
Non-GMO, with no artificial additives; this 100% natural, award-winning freekeh has been analysed and declared free of pesticide residues. Versatile, delicious and easy to cook freekeh is great as a side dish or can be added to a wide variety of recipes from breakfast to dinner.
Freekeh can be enjoyed for breakfast as a warming porridge, prepared as you would rolled oats, or add ½ a cup of it (pre-cooked) to smoothies. Serve Freekeh in place of rice with curries and hotpots, create delicious pilaffs or use them as couscous, mixed with spices and fresh herbs.
Seasoned Freekeh is also wonderful in stuffings and to fill vine leaves, roasted capsicum or rolled slices of grilled eggplant. Or use some in scrumptious veggie burgers. Uncooked Freekeh can be added directly to soups and slow-cooked dishes, just allow plenty of liquid and around 30 minutes of cooking time.
Leftover, chilled Freekeh is wonderful as a base for summer salads; add your pick of cherry toms, olives, grilled vegetables, feta, shallots, or anything else at hand, and dress with a light vinaigrette.
It can also be added to whole-grain bread recipes, muffins or cookies. To cook, simply place rinsed Freekeh in cold water (1:5), bring to a boil, reduce heat and allow to simmer for 20-25 minutes until tender.
Drain any excess water and serve, or refrigerate for up to 2 days. Quick and easy to use, with an almost endless variety of recipes, this delectable Freekeh is great to have on standby in the pantry.
Storage:
Store in an airtight container in a cool, dry place, away from direct sunlight.
Shelf Life:
36 months when stored as above. See Best Before date.
Image for illustrative purposes only.
Reviews
There are no reviews yet.