How to Cook FREEKEH | Top 3 Whole Grain Freekeh Recipes
#freekeh #highprotein #risotto #wholegrain #foodtolive #foodtoliverecipe
Freekeh is an ancient whole grain originating in the Middle East. It's a grain of roasted young green wheat, chewy and substantial to the bite.
Learn how to cook freekeh perfectly and enjoy our top 3 recipes with this super nutritious #grain.
0:00 Intro
0:03 What Is Freekeh
0:13 What does freekeh taste like
0:19 Whole vs Cracked Freekeh
0:26 Health Benefits of Freekeh
0:31 How to Cook Freekeh
0:36 Recipe: Freekeh Pomegranate Salad
0:49 Recipe: Freekeh Mushroom Risotto
1:01 Recipe: Freekeh Tomato Soup
1️⃣ Freekeh Pomegranate Salad
Whole freekeh is combined with pomegranate seeds, fresh herbs and mixed nuts for an easy grain salad packed with protein and flavor!
Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Servings: 2
Calories: 221 | Total Fat: 6.8g | Sodium: 144mg | Sugar: 5.3g | Protein: 7g
INGREDIENTS:
• 1 cup whole freekeh, rinsed and drained (
• 4 spring onions, finely chopped
• handful flat-leaf parsley, roughly chopped
• seeds of 1 pomegranate
• 2 tbsp mixed nuts, roughly crushed (
• salt ( and freshly ground black pepper ( to taste
• 5 tbsp olive oil
• 1 tbsp lemon juice
INSTRUCTIONS:
1. Put the freekeh and water in a pan together with 1 tsp of salt, bring to a boil, then turn down to a simmer and cook for 15-20 minutes until just tender. Drain and allow to cool.
2. When cool, mix together the freekeh with the spring onions, parsley, pomegranate seeds, and season with salt and pepper. Dress the salad with olive oil and lemon juice. Serve topped with mixed nuts. This recipe inspired by Happy Foodie
2️⃣ Freekeh Mushroom Risotto
This beautiful risotto is made with freekeh rather than rice. It makes a lovely creamy version with seared mushrooms, fresh herbs, and lemon.
Prep Time: 5 min | Cook Time: 40 min | Total Time: 45 min | Servings: 2
Calories: 169 | Total Fat: 5g | Sodium: 328mg | Sugar:1.3g | Protein: 7.3g
INGREDIENTS:
• 1 cup cracked freekeh, rinsed and drained (
• 3 tbsp butter
• 1 tbsp olive oil
• 1 yellow onion, diced
• 8 oz shiitake mushrooms, sliced
• 1 tbsp fresh thyme leaves
• 3 cups vegetable broth
• kosher salt (
• 1 tbsp lemon juice
• ½ cup grated parmigiano reggiano (skip if vegan)
INSTRUCTIONS:
1. Heat butter in a Dutch oven or stock pot over medium heat. Add yellow onion and cook until softened, for about 3 minutes.
2. Add the mushrooms and thyme and cook, stirring periodically, until the mushrooms begin to lightly brown. Add a pinch of salt.
3. Add cracked freekeh, and cook, stirring constantly, for about 5 minutes.
3. Stir 2 cups of broth into freekeh, reduce heat to medium-low, cover, and simmer for 10 minutes, stirring once.
4. Repeat the process of adding broth, simmering, and stirring until all broth has been used and freekeh is tender and creamy, about 30 min.
5. Stir in Parmesan; season with salt, and pepper.
6. Serve and enjoy! This recipe inspired by The Whole Serving
3️⃣ Freekeh Tomato Soup
A simple and healthy soup made with whole freekeh grain. It’s hearty, thick, and crazy flavorful! It’s an easy soup recipe for any cooking skill level.
Prep Time: 5 min | Cook Time: 40 min | Total Time: 45 min | Servings: 4
Calories: 160 | Total Fat: 4g | Sodium: 123mg | Sugar: 4.2g | Protein: 7g
INGREDIENTS:
• 1 cup whole freekeh, rinsed and drained (
• 4 cups vegetable broth
• 1 cup water
• 1 tbsp olive oil
• 1 (28-ounce) can tomatoes
• ½ tsp paprika
• ¼ tsp cumin powder (
• ¼ tsp turmeric powder (
• salt and ground black pepper to taste
INSTRUCTIONS:
1. Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, can tomatoes, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
2. Reduce heat to medium-low and simmer, stirring occasionally, about 40 min. Remove from the heat and enjoy! This recipe adapted from Taste Of Beirut
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How To Cook Other Grains In A Rice Cooker
Our rice cookers are capable of cooking other grains in addition to rice such as buckwheat, cous cous and quinoa.
You can find more information like this on our Greedy Panda food blog: at greedy-panda.com
We also have a Greedy Panda cookbook available in paperback, hardcover or Ebook from yum-asia.com
Superfood Sourdough Bread Recipe With 100% Sprouted Whole Grain Flour | 5 Min Prep | No Stand Mixer
If you are looking for an Ezekiel bread recipe, you'll love this! For many people, sourdough is not only a tastier option but also a healthier one that’s easier to digest compared to normal bread. Today, I’m going to show you how to make an even healthier sourdough with 100% sprouted whole grain flour. I also like to pack this bread full of seeds for added vitamins, minerals, protein, and healthy fats. These added superfoods make this one of the most nutrient dense breads there is. And it’s super tasty…this bread is so hearty with a delightful nutty taste and has great texture with all those seeds. This recipe is insanely easy and vegan!
Recipe (1 loaf for 9 X 5 inch pan, **NOT 9 X 13 inch pan as stated in the video, sorry for the typo!!**)
500g sprouted whole grain flour - approximately 3 cups and 2 Tbs (I’m using spelt but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.)
2 tsp himalayan pink salt
2 Tbs unfed starter from fridge
1 ¾ cups room temperature water
¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off)
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Disclaimer: The content in this video and on this YouTube channel is not meant to diagnose, treat, cure, prevent, provide medical advice, or substitute for advice from a healthcare professional on any medical condition. Please consult your healthcare provider for any health related issues.
9 Grain Porridge - No cooking! Healthy! Sooo goood! ✪ MyGerman.Recipes
9 Grain Porridge - 9 Korn Brei or Frishkorn Brei in German - is a Super-Breakfast! It's very healthy and delicious and will keep you full and energized for hours. No cooking involved and easy to make!
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Fool Proof Method for Cooking Grains - Kitchen Conundrums with Thomas Joseph
Follow along as Thomas Joseph breaks down easy and fool proof methods for cooking grains like freekah, quinoa, and farro. Their nutty and warm flavors are the perfect side dish to any meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to make the ancient grain amaranth: Recipe for breakfast amaranth with walnuts and honey
Amaranth is the new quinoa. You heard it here first!
Both amaranth and quinoa are examples of the much-hyped ancient grains that are a wonderful nutritional addition to your diet.
The big difference is that quinoa has landed on the trendy list, while amaranth has remained in relative obscurity. I was fairly oblivious to its existence until Connor's mom suggested I do a video on it. And I'm so glad she did!
Amaranth is actually technically a seed, not a grain. It packs quite a nutritional punch: it's a complete protein, has all the amino acids, and is a great source of fiber, magnesium, and iron. It's rare that a grain/seed contains all that, so the term super food is well earned in this case.
Connor's mom also passed along a recipe suggestion for amaranth, and after I gave it a try I decided I needed to share it with you guys! Here it is:
Breakfast Amaranth with Walnuts and Honey (and Milk), from Epicurious
2 cups water
1 cup amaranth
accompaniments of walnuts, honey and milk, to taste
Boil the water, then add the amaranth and bring to a boil again. Reduce the heat to a simmer and cover the pot for 20 minutes.
After 20 minutes, your amaranth is ready to go! Scoop some into a bowl and add your accompaniments, however much of each you feel inclined to add! (I did a large handful of walnut, about a teaspoon of honey, and several tablespoons of 1% milk).
It's THAT EASY!! I hope you enjoy it!
P.S. I also spoke with a man named Scott who works at the company PacMoore, which works with amaranth farmers in Uganda! These workers are able to support themselves as they've struggled to do in the past...because of their work with amaranth! Cool, huh? It was, originally, in a staple in the diet of pre-Columbian Aztecs.