New This Month


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


  1. 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.

Cook's Notes

Refrigerate freekeh in liquid for up to 5 days.

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