Freekeh, Fereek or greenwheat makes a delicious addition to soups or used as a substitute for rice. It has a mild nutty flavour and chewy texture.
I usually cook it in a stock, but today I made a vegeterian version that smells and tastes amazing.
You will need:
1.5 cups ferekeh- soaked to reduce cooking time
one large onion – diced
one capsicum – chopped
one medium tomato – chopped
1/4 cup oil
2 tablespoons madras curry powder
1/2 teaspoon cumin powder
1 teaspoon corriander powder
1/3 teaspoon turmeric powder
salt and pepper to taste
water- about 5 cups
saute onions in oil until soft and slightly golden, Add capsicum and spices. Stir until fragrant. Add freekeh, water, tomato and seasoning. Cover and cook either in a pressure cooker or on the stove-top until soft. Stir and add extra water when necessary. It should have a slightly chewy texture when done. You can cook longer if a softer result is desired.
- Freekeh, like any whole grain takes long to cook, so soaking and using a pressure cooker will cut down the cooking time
- Add lamb or chicken to the onions while cooking for a richer version.