Middle Eastern freekeh has a sweet-smoky flavor and a juicy, chewy texture. It's delicious in burgers, with lentils, and strewn over salads--as is, or fried until crisp. You can use store-bought vegetable broth, but for exceptional flavor, it's worth it to make your own (such as our Hearty Vegetable Broth).
This recipe goes with: Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts.
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion (about 1/2 medium)
2 cups freekeh (roasted green wheat)* or farro
1 teaspoon dukkah*
1 teaspoon fine sea salt
3 1/2 cups Hearty Vegetable Broth (see headnote above) or store-bought
2 teaspoons lemon juice
1/3 cup coarsely chopped flat-leaf parsley
How to Make It
Heat oil in a 4- to 6-qt. pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in freekeh, dukkah, and salt.
Add the broth and bring to a simmer. Reduce heat to low, cover, and cook until liquid is absorbed and the grains are tender, 25 to 35 minutes (if using farro, drain off excess broth and save it for soup, if you like). Remove from heat and let steam, covered, 10 minutes; then stir in lemon juice, parsley, and salt to taste.
*Find both freekeh and dukkah, an Egyptian spice blend, at well-stocked grocery stores, Middle Eastern markets, and online. To make your own dukkah, blend 1/4 tsp. each sesame seeds, ground coriander and cumin, dried thyme, and finely chopped roasted hazelnuts.
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