Freekeh Recipe | How to Cook the Best Pilaf

This freekeh recipe for pilaf is savory and nutty. It is a perfect side dish for any main course, and you may even prefer it to rice.

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Why I Love This Freekeh Recipe

This freekeh recipe for pilaf is a great change from rice.

Though I love rice, this smoky greenish grain popular in Middle Eastern cuisine is an awesome change.

 Maybe you haven’t heard of freekeh, I hadn’t; that is until I went to Israel.

My friend turned me on to it, and with a name like freekeh, I guess turned on is apropos.

I googled it and came up with quite a few articles about it, but I guess I haven’t gotten out much since 2009, when articles about this ancient grain started showing up on all the health food blogs.

How to Make This Freekeh Recipe

The cooking process for freekeh is similar to making rice, though it may have a slightly longer cooking time than white rice. There is no need to soak freekeh before cooking. There is no need to soak freekeh before cooking.

1. Saute the onion, garlic, and pepper in olive oil.
2. Add some nuts—I added walnuts, but pine nuts or almonds would work, too.
3. Stir in the freekeh and let it toast a minute.
4. Add water or chicken broth and bring it to a boil.
5. Turn down to a gentle simmer and cover.
6. Let it cook over low heat for 20 minutes. Check for doneness and then fluff.

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What is Freekeh?

Freekeh is probably the next hottest ancient whole grain right now, compared to quinoa.

It is green durum wheat harvested while still young and then burned to extract the kernels, which are then polished and ready to eat.

Well, I guess that is it in a husk.

Freekeh was mentioned in the book of Leviticus as being the first grain to be offered as a sacrifice in the spring.

And because it is burned, it has a distinctive smokey taste, though it is not overpowering.

You cook it like any grain; rice is the closest cooking method.

Besides being satisfying, it is also very healthy—tons of protein and whole grains.

Freekeh is a versatile grain and can be enjoyed in many different ways. It makes a great substitute for couscous, quinoa, barley, rice, or bulgur.

This freekeh recipe takes well to most seasonings and is easy and quick to cook.

Note: Being wheat, freekeh is not gluten-free.

It is much higher in protein than rice and has up to three times the protein of brown.

These nutty grains can be served hot, as in this freekeh recipe for pilaf, or cold—you decide.

Jamie Oliver is a fan, so there you have it—freekeh is delish!

What Does Freekeh Taste Like?

Freekeh has a slightly smoky flavor, nutty taste, and pleasant chewy texture. 

It can be found at Whole Foods or Trader Joe’s, and Bob’s Red Mill has an organic cracked freekeh that can be found online. I brought mine home from the source.

I can’t read very well, so I didn’t quite understand the US Customs rules about bringing in foods of a plant nature.

Does that include spices, too?

After all, it was a long night on the plane, which hindered my understanding of the customs form. C’est la vie.

Security did confiscate my sweet-smelling Israeli violet lotion that I bought for my mother and inadvertently put in my carry-on.

So, if you get some jerk in the Philadelphia airport that smells good and is wearing plastic gloves, then I guess you found the confiscator.

All I can say is that Israeli security let it pass, and, well, I know who I’d trust more when it comes to security.

Think of this freekeh pilaf as my spring offering, but please make sure to eat it all year long. You won’t be disappointed!

Great Freekeh Flavorings

Freekeh has a naturally nutty flavor, but you can enhance its taste by cooking it with aromatics like onions, garlic, and herbs such as thyme or rosemary.

You can add flavor by using broth instead of water for cooking or by using spices like cumin, paprika, or turmeric.

How to Store Cooked Freekeh

Cooked freekeh can be stored in an airtight container in the refrigerator for 3-5 days.

It can also be frozen in containers or freezer-safe bags for 1-2 months.

The freekeh will only need to be reheated, but will need to be thawed first if stored in the freezer.

Recipe FAQs

This is an updated post from 2012.

Other Dishes Inspired By This Freekeh Recipe

Saffron Herb Rice

Farro and Kale Salad

Not My Mama’s Kasha Varnishkes

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