Freekeh is a really interesting grain product that is basically young, roasted wheat. It has a fairly amazing nutritional profile and is considered by some who like the term, “superfood”, to be one, with very high protein and fiber content.
Freekeh has a fairly unique flavor that’s a little hard to describe, but even so, it is very versatile and substitutes well in recipes where other similar grains are used (quinoa, bulgur, and even rice.)
This is the basic preparation, there will be many other recipes coming with other ways to prepare this grain.
Note: This preparation is for “cracked” freekeh, which I prefer due to it’s quick cooking time and less chewy texture. If you are using whole freekeh, the cook time is approximately double and the grain may not absorb all the water. This is ok though, you can just drain the extra water from the freekeh.