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Home » Side Dishes

Published: Aug 23, 2023 · Updated: Mar 25, 2025 · May contain affiliate links

Freekeh Recipe | How to Cook the Best Pilaf

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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.

blue and white bowl filled with a cooked freekeh recipe and some green herbs cut on top.
Why I Love This Freekeh Recipe
How to Make This Freekeh Recipe
What is Freekeh?
What Does Freekeh Taste Like?
Great Freekeh Flavorings
How to Store Cooked Freekeh
Recipe FAQs
Other Dishes Inspired By This Freekeh Recipe

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.

Considered the green wheat of the Middle East, you should check it out!

bag of freekeh, green wheat.

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.

  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.
Freekeh Pilaf in Armenian Pottery Bowl this …

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!

colorful piles of spices in Spice Market.

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.

Seller in Spice Market.

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

How do I cook freekeh?

Freekeh can be cooked on the stovetop or in a rice cooker. To cook on the stovetop, combine freekeh with water or broth in a pot, bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes or until tender. Fluff with a fork before serving. Cooking freekeh is easy!

Can I use freekeh as a rice substitute in recipes?

Yes, freekeh can be used as a nutritious substitute for rice in various recipes such as pilafs, stir-fries, and stuffed peppers. Keep in mind that freekeh has a slightly different texture and flavor than rice, so the dish may have a different overall taste and mouthfeel.

Is freekeh gluten-free?

No, freekeh is not gluten-free as it is made from wheat. However, there are some gluten-free alternatives available on the market, such as brown rice freekeh or green lentil freekeh, which provide similar nutritional benefits.
blue and white bowl filled with a cooked freekeh recipe and some green herbs cut on top.

This is an updated post from 2012.

Other Dishes Inspired By This Freekeh Recipe

Saffron Herb Rice

Mediterranean Rice Pilaf Recipe

Farro and Kale Salad

Not My Mama's Kasha Varnishkes

Kasha Varnishkes

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Freekeh pilaf

Freekeh Recipe | Freekeh Pilaf

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  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Mediterranean
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Description

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

Ingredients

Scale

2 T olive oil

½ c chopped onion

1 clove garlic

1 diced jalapeno pepper

1 handful chopped walnuts

1 c freekeh

2 c chicken or vegetable broth

Salt and black pepper to taste

½ t cumin

Cilantro to garnish

Raisins or apricots would also be good!


Instructions

Saute the onion, garlic, and pepper  in olive oil over medium heat.

When they start to sweat stir in the walnuts. Brown them just a bit.

Stir in the freekeh and cumin. Let cook a minute. Stir in broth. Bring to a boil and then turn down to simmer. Cover.

Check after about 20 minutes. Freekeh should be done, but if you want it softer add a bit more liquid and cook a little longer.

Season with salt and pepper and garnish with cilantro.

Raisins or sliced dried apricots stirred in would taste great too. Think of this as any pilaf recipe because all you have to do is substitute the grain.

I served this with grilled fish seasoned with sumac. My husband wanted more.


Notes

For a vegetarian or vegan dish, use vegetable stock or broth as the liquid.

Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook

 


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  1. Shelley @ Two Healthy Kitchens says

    May 16, 2014 at 2:49 am

    Oh, Abbe! I just love this take on freekeh! So intrigued by the combination of walnuts, jalapeno and cumin! Yum! I'm building a Pinterest board dedicated to Freekeh recipes (which are not as easy to come by as you might think!) - and I'm definitely adding this recipe immediately! I think our hubbies must have similar taste buds - these are the kinds of flavors that my guy loves, too! 😀

    Reply
  2. Abbe Odenwalder says

    September 14, 2013 at 10:09 pm

    It is a good one to be hooked on, Betsy! And good for you! Thanks for visiting and hope to see you again soon!

    Reply
  3. Betsy Amit says

    September 14, 2013 at 1:29 pm

    Sounds delicious. Thanks! I recently discovered this versatile and healthy grain and my family is hooked.

    Reply
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Freekeh Pilaf in Armenian Pottery Bowl