Today is Whole Grains Sampling Day, and a pretty big holiday in the fiber-sphere!
Sponsored by the Whole Grains Council (who already want you to eat whole grains at every meal) this day is set aside to get people to try new whole grains. At the end of the day, they want you to say, “That was great! Where have you been all my life?!”
In the spirit of Whole Grains Sampling Day, I recently checked out freekeh, an ancient grain I first sampled at this year’s Expo West Natural Products show and now regularly include as a go-to whole grain.
Freekeh is an ancient grain whose name means “to rub” in Arabic. According to legend (and the folks at Freekeh-Foods), frekeeh was first “discovered” 2,000 years ago when a village in the Middle East was set ablaze, destroying a crop of young green wheat. Rather than throw out the crop remnants, the resourceful villagers rubbed off the wheat chaff, cooked it up, and freekeh was born.
Today’s freekeh is the product of roasting and rubbing green wheat that results in a nutty, chewy texture somewhat like bulgur. Marketed as “an ancient grain for modern times”, you can use freekeh in many ways: soups, salads, pilafs, and casseroles, or as a substitute for rice or couscous.
Freekeh is a nutritional powerhouse as it packs more fiber and protein than do many other grain products. A 1/4-cup serving of freekeh contains:
- 130 calories
- 1 g fat
- 0 mg sodium
- 26 g carbohydrate
- 4 g dietary fiber
- 8 g protein
If you’re looking to get your freekeh on this Whole Grains Sampling Day, I suggest you check out the fabulous cookbook 30 Ways to Freekeh! by Bonnie Mathews. From Roasted Sweet Potato Stew with Kale and Freekeh to Vegetarian Freekeh Burgers with Chipotle Mustard, this is the definitive cookbook for the freekeh fan.
To learn more about freekeh, check out Freekeh-Foods website at http://www.freekeh-foods.com/.