Keep a batch of this tasty whole grain in the fridge and add to weeknight meals in a flash.
- Yield: Makes 5 1/2 cups
Photography: Con Poulos
Source: Whole Living, October 2011
- 2 cups freekeh (a kind of wheat berry), rinsed
- Coarse salt
- 4 cloves garlic, very thinly sliced
In a large pot, bring freekeh and 10 cups well-salted water to a boil. Reduce to a simmer, cover, and cook until grains are tender but still chewy, about 45 minutes. Remove from heat and stir in garlic. Let cool slightly. Pour freekeh and cooking liquid onto a rimmed baking sheet to cool.