This review is sponsored by Freekeh Foods and Sweat Pink, but all opinions are my own.
When the opportunity to try and review freekeh came up, I was intrigued. What in the world is freekeh? Is this one of those new fangled foods? Nope. In fact, freekeh is over 2000 years old. As the story goes, 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.
But what IS it? It’s roasted green wheat. It has a nutty, chewy sort of texture. It’s a good substitution for rice or another grain as a side, or cooked into a dish.
I had the opportunity to try both the plain and the rosemary sage freekeh. I started with the rosemary sage. I really liked what I saw on the nutrition info. Not super high in calories and a good amount of protein for a side.
I followed the directions and cooked it on the stovetop. As is my tradition, I probably over cooked a bit, as some of it stuck to the bottom of the pot. But it still tasted pretty good. And as you can see, it really fluffed up, much like rice or quinoa.
For the plain version, I decided to cook it the way I would do steel cut oatmeal. I liked the texture and the flavor and wondered how it would cook up as a breakfast food.
This time, I did it in my trusty rice cooker. (Seriously, if you don’t have one of these, it is amazing. I cook all my grains in it and it is phenomenal.) This was a total win. I just added the same amount of water that I would have added on the stovetop and the freekeh cooked up perfectly.
I decided to go simple and just put a spoonful of jam in the freekeh for flavor and a bit of sweetness.
This was delicious. The nutty texture and the little bit of sweetness from the jam made for a great breakfast food, and it was under 250 calories for the whole thing. The added protein and fiber definitely helped keep me full.
There are a whole bunch of recipes on their website that you can try out. You don’t have to be boring like me and just eat it plain. One suggestion, if you’re cooking it like a breakfast food, was to use milk instead of water, for example. Maybe next time!
And you can try out freekeh yourself! I’m giving away one package, flavor of your choice (original, rosemary sage, or tamari, which I didn’t try). And entering is easy! I’m excited to see what the winner makes with their freekeh. And sorry, it’s US residents only. 🙁
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This post was sponsored by Sweat Pink and Freekeh Foods, but all opinions are my own.