Tomato freekeh

    (5)
    1 hour 20 min

    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.


    2 people made this

    Ingredients
    Serves: 6 

    • 200g freekeh
    • 1L vegetable stock
    • 225ml water
    • 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

    Method
    Prep:10min  ›  Cook:1hr  ›  Extra time:10min soaking  ›  Ready in:1hr20min 

    1. Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
    2. 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.
    3. 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.

    Cook's note

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    1

    First of all, I just got a massive bag of freekeh and was pretty dismayed to find out that out of the thousands of allrecipes there is just....one...containing the word freekeh! :/ So thank you to the creator of this recipe. Of course I tried this! It is cheap and easy to make. However, I think "stirring occasionally" is a bit of an understatement. It might just be my poor-quality pot, but the recipe began to stick to the bottom of it after about half an hour. I had to stir every couple/few minutes. Maybe it is because the recipe does not specify whether we simmer with lid on or off (I did off)? I topped with emmental!  -  08 Apr 2014  (Review from Allrecipes US | Canada)

    by
    1

    This was really good. I'm not a super health nut but am gradually trying to become one and so I pleasantly surprised that I liked this so well. It will be a regular at my house.  -  26 Feb 2014  (Review from Allrecipes US | Canada)

    by
    0

    This was ok. I never cooked freekeh before so I was unsure of what the consistency should have been. It was sort of like half cooked rice. The flavor wasn't bad. Not sure if I would make this again.  -  19 Feb 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate