Preparation info

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By Ben Shewry

Published 2012

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  • 100 g ( oz) Greenwheat Freekeh (from South Australia)
  • 1.25 litres (44 fl oz) water
  • 1 g (1/32 oz) table salt, plus extra to taste
  • 100 ml ( fl oz) rice wine vinegar
  • 20 g (¾ oz) caster (superfine) sugar
  • ¼ bunch chives, thinly sliced


This must be cooked on the day of serving. Rinse the freekeh under cold water and place in a large saucepan with the water and salt. Bring to the boil, reduce the heat to a simmer and cook for 40 minutes or until tender. The wheat needs to be very tender because as it cools it becomes a lot firmer and if it hasn’t been cooked enough it will be tough and inedible. If this happens, just bring it back to a simmer and cook until tender.

Set aside to cool in the cooking liquor until needed. Strain, discarding the water, and pat dry on paper towel.

In a small saucepan, heat the vinegar and sugar until the sugar has dissolved.

Place the freekeh in a bowl and season to taste with the vinegar mixture, salt and chives. Cover until needed.