Freekeh fissuré 1Kg 1 kg Epigrain
Watch out quinoa, there’s a new grain on the block. Cracked Freekeh is an ancient Arabic grain which is harvested young and then roasted, giving it a subtle wheat flavour with grassy notes and a texture similar to bulgur. It’s great in a tabouleh salad or an excellent option as your simple dinner side dish. You can also add dried fruit and nuts and serve warm for a cozy and nutritious breakfast. This grain is an excellent source of protein, with four times the fibre of similar ones, and a low glycemic index.
- EASY TO PREPARE – Cooking freekeh is just like cooking quinoa and many other grains. You combine freekeh with water (and sometimes a bit of optional salt) in a saucepan, bring it to a boil, then cover it and allow it to simmer. Easy, right?!
- NUTRITIONAL INFORMATION – Freekeh is high in vitamins and minerals, and in both fiber and protein. In fact, freekeh has notably more fiber than both brown rice and quinoa!
- USAGE IDEAS – Freekeh works beautifully in plenty of dishes. It’s delicious in casseroles, soups, pilafs and salads. You can also try it for breakfast as a hot cereal or as a parfait that’s layered with yogurt and fruit in the same way you might eat granola or oats.
- Freekeh Chickpea and Herb Salad In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
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