How To Cook Freekeh

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5 from 14 votes

This freekeh recipe teaches cooking cracked or whole grain freekeh to tender, chewy perfection using a simmer and steaming technique. The procedure involves rinsing, simmering in water or stock, then resting to allow fluffing of the grain. The final dish features nutty, textured freekeh grains suitable as a side or base for many meals.

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Servings: 4

Calories: 130 kcal

Course: Side Dish

Cuisine: Mediterranean, Middle Eastern

Ingredients

1 cup freekeh see notes
2 1/2 cup water see notes

Instructions

Cup of Yum

Rinse freekeh a few times to make sure it's clean and any debris is removed.
Place it in a saucepan and top with water. Bring to a simmer over medium high heat.
Cover with a lid, turn the heat down to medium low and cook until the grains are chewy and tender. Cracked freekeh will take about 25 minutes and whole grain will take about 40 minutes.
Once the grain is fully cooked, turn the heat off and let it sit for 10 minutes.
Fluff with a fork and serve.

Notes

Both cracked and whole freekeh work with this method; cracked cooks faster.
Use water, chicken, beef broth, or vegetable stock for cooking.
Resting the cooked freekeh covered for 10 minutes helps grains fluff properly.
Serve freekeh alongside dishes like Mediterranean shrimp or Turkish ground beef stew.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked freekeh for up to 3 months to preserve freshness.

Nutrition Information

Calories 130kcal (7%) Carbohydrates 26g (9%) Protein 8g (16%) Fat 1g (2%) Sodium 7mg (0%) Fiber 4g (16%) Sugar 1g (2%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 130

% Daily Value*

Calories	130kcal	7%
Carbohydrates	26g	9%
Protein	8g	16%
Fat	1g	2%
Sodium	7mg	0%
Fiber	4g	16%
Sugar	1g	2%
Calcium	24mg	2%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.