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What is it?

Freekeh, roasted young (green) wheat, is an ancient grain gaining in modern popularity. Due to its age at harvest, freekeh retains more protein, fiber, and minerals than most wheat products.  Use freekeh as you would other grains in pilafs, salads, soups, and stews, alone or mixed with quinoa or brown rice.

How to prep:

More supermarkets carry freekeh these days, and it’s mostly sold cracked, which is quicker cooking than whole; it needs 20 to 25 minutes of simmering time. You can find it in health food and Middle Eastern markets, too.

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