Food & Cooking Recipes Ingredients Pasta and Grains How to Cook Freekeh By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on February 26, 2020 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 10 mins Total Time: 35 mins Yield: 2 cups Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro. Ingredients 1 cup cracked freekeh Kosher salt Directions In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool. Print