About this recipe:A yummy way to enjoy freekeh and easy to make for those who've never tried it before. Freekeh is fire-roasted baby wheat and has a distinct flavour. Find it in larger supermarkets, health food shops or Middle Eastern shops.
1L vegetable stock
1 tablespoon olive oil
2 tablespoons tomato puree
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon turmeric
salt and ground black pepper to taste
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Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
Stir vegetable stock, water and olive oil together in a large saucepan; bring to the boil. Stir freekeh, tomato puree, paprika, cumin, turmeric, salt and pepper into stock mixture; bring back to the boil.
Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.
More liquid may be added to obtain desired tenderness. You may need to stir more frequently towards the end of cooking. I like to cook it until the sauce is thick and freekeh is tender.