freekeh foods review and giveaway.

What the Freekeh???

I know, I thought the same thing. Being a nutrition student, I am always on the lookout for some new, interesting food finds. But, sometimes, as a Sweat Pink Ambassador, those foods find me. I was given the opportunity to review a new (but real old) food. I’ll talk more about that in a second. Let me introduce you all to Freekeh!

Cue Missy Elliott!!!
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Freekeh is a process which means “to rub” in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and “Eureka!” Freekeh was created. We’re proud to offer you this tasty, nutritious ancient grain with a funny name.

Freekeh has up to three times the fiber and protein found in brown rice, and fewer calories than quinoa and white rice. Freekeh is a great choice to use in recipes you already enjoy, from salads, to soups, to main dishes—the cook times are comparable to brown rice, so it’s easy to choose Freekeh! Unfortunately, it is not gluten-free.

Enough about that. Now, how do you make it?

I was a little bummed the package said “Cooks in Minutes,” when the reality was it cooked in 25-30 minutes. Okay. Similar to cooking brown rice, 2 parts water to one part freekeh. Simple.

I was wanting to try out a BuzzFeed video recipe of Vegan Mac and Cheese, with a few modifications, such as sweet potatoes instead of white potatoes. I figured this my ideal time to try my Freekeh.

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Although my “cheese” recipe was a totally fail, I ended up with a puree of carrots, sweet potatoes, cashews, and onions which made a new dressing for my freekeh.

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Freekeh on its own is very bland. It has a gritty texture. When cooked, it’s similar size and shape of steel cut oats, but a hearty and more filling. I cooked the freekeh as directed, but next time would use a chicken or vegetable broth to add a little more flavor.

If you’re looking for a new food to add to your dishes, Freekeh is an excellent choice. I am still unfamiliar with it’s properties to try anything much more adventurous than the package instruction.

It is super pumpkin season, so I would like to gift one of my readers with Freekeh. Maybe you can revamp a pumpkin dish with your new Freekeh. Contest ends Saturday, September 12 at 11:59 pm EST. Sorry, US residents only.

EDITED Follow the link below to enter:
a Rafflecopter giveaway

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