I first ate freekeh at book club a few weeks ago, prepared by my friend Jamie. She served it with some delicious Cuban food, and I immediately knew that I needed more freekeh in my life. It's a Middle Eastern grain similar to rice or quinoa, but it has much more earthiness and flavor. Jamie recommended I order it on Amazon, so as soon as book blue ended, I primed it straight to Charleswood. I've been eating it ever since.
The second time I made it, I used a 3:1 ratio and only had to strain out a little broth. That part of freekah still a work in progress, but so far, it seems to be very forgiving and difficult to screw up (a godsend for a by-the-seat-of-her-pants chef).
Once the cooked freekah is in hand, it becomes your palette. The first time I made it, I paired it with roasted butternut squash, sautéed spinach (with a little onion/garlic goodness), dried cherries, goat cheese, and a dressing of honey + brown mustard + mayo.
The next time I made it, I made it just like I did above but added chicken.
The next time I'll make it (literally as I type this right now), I think I'll do the same.
IT IS THAT GOOD. And it has that so elusive combination of healthy + delicious. You know how sometimes when you're at a county fair eating a funnel cake, you can just feel your arteries clogging? This has the opposite effect. You can feel the vitamins and protein coursing through your body. Maybe not, but it is genuinely healthy and genuinely delicious.
Thanks to Jamie for introducing me to a food that will be in my rotation for the foreseeable future.
Rejected Titles for this Post: (You're welcome.)
Lady in the streets but freekah in the sheets
Get Your Freekah On
Freekah of Nature
Control Freekah
Freekah Friday
Freekahs and Geekahs
Freekah by the Speaker
Additional rejected titles:
ReplyDelete"Super Freekah!"
"Freekah on a Leash"
"Freekah Out!"