Until a few months ago I had never heard of freekeh. I was talking to a friend about barley, and she mentioned freekeh, so of course I had to find out more about this new to me grain.

Freekeh is popular in the Middle East and Africa. It’s harvested while the grains are yellow and the seed are soft , then piled, sun-dried and finally roasted.

Freekeh is low in fat, high in protein, fiber and is a high energy food with a low glycemic index.

It’s really easy to prepare, just place cold water and Freekah in a lidded saucepan, bring to a boil, stir occasionally. Once it’s boiling reduce heat and simmer until all water has been absorbed. Makes a great replacement for rice or pasta, and is great for anyone needing energy to fuel their workouts.

 Crazy as it sounds, when I was growing up I would never eat mushrooms, it was only when I was encouraged by one of my college professors, many, many, many years ago, that I gave them a try and realized I had missed out all those years.

Raw on salads, they’re good, but there is something about the aroma and taste of sauteed mushrooms with onions, oh so good, can take a dish form good to mum, mum, good!

Paired here with asparagus and freekeh, makes a tasty meal.

Chop, saute, eat!

 

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