Preparation info

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By Ben Shewry

Published 2012

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  • 25 g (1 oz) Greenwheat Freekeh (from South Australia)
  • table salt, to taste


Cover the freekeh with cold water and soak in the refrigerator overnight. Drain in a colander and rinse well. Place the freekeh in a large saucepan, cover with water and bring to the boil, then simmer for about 45 minutes or until very tender, adding salt to taste in the last 5 minutes of cooking. Cool in the cooking liquor. (If freekeh is not cooked long enough, it will toughen as it cools down. If this happens, just bring it back to a simmer and cook until tender.) Set aside in the cooking liquor until needed. This must be cooked on the day of serving.