Maybe you’ve not heard of this funky ancient grain called freekeh? Though it’s not a new invention, it’s just starting to hit the mainstream and we think you’re going to like it—we do! The folks at Freekeh Foods are looking for ten Appetite for Health readers to win a mixed case of freekeh—that’s 6 packages (2 of each flavor), plus a signed freekeh cookbook by company co-founder and Dr. Oz “Wellness Warrior” Bonnie Matthews (a $58 total value)! To get in on this contest, check the details below…
So you might be wondering “What the heck is this freekeh she’s talking about”? Glad you asked, actually. I just discovered it myself and frankly, I adore it. Through the freekeh cookbook (part of the prizes we’re giving away) and product info I received from Freekeh Foods with my samples, I learned that the word “freekeh” means “to rub” in Arabic. Apparently the grain was discovered by accident nearly 2,000 years ago when Middle Eastern villagers tried to salvage a crop of young wheat that had been set on fire. They rubbed off the chaff, cooked it up and there you go, freekeh was born. Cool story, right? So you see, there’s nothing really freaky about freekeh—it’s a wheat product—cracked green wheat, to be precise (therefore, it’s not gluten-free). Look out quinoa, freekeh’s 15 minutes of fame are starting!
Nutritionally, freekeh is quite the rockstar grain! Yes it’s low in fat (as are many other grains), but it has other nutritional qualities that make it a stand-out. First, it’s high in protein and fiber. With 8 grams of protein and 4g of fiber per serving, it will keep you feeling full and satisfied. Plus it’s a decent source of resistant starch. Resistant starch is an interesting topic of current research, but the basic idea is that resistant starch acts more like fiber than carbohydrates, and there are some indications that foods with resistant starch can aid in weight loss.
What about the taste, you ask? Well, it’s somewhat reminiscent of bulgur in texture of course (they’re both cracked wheat), but it’s flavor is more smoky (earthy?). I cooked up some of the “original” Freekeh in reduced-sodium chicken broth and found it delicious and versatile. I used my “test batch” of freekeh in place of rice in a soup, and as a side-dish mixed with some scallions and sliced almonds—both were delish with the freekeh. Can’t find freekeh at your store yet? Check you local health food store, or order online from Freekeh Foods.
Want to be one of 10 AFH friends to win 6 free bags of freekeh and a freekeh cookbook! To enter, first subscribe to the AFH newsletter on the homepage of the website (right side), THEN be sure to “Like” Freekeh on Facebook. Also, leave us a message under this post (not on Facebook), telling us how you’d like to fix your free freekeh if you win. Enter by Thursday, 10/4 at midnight.
Extra consideration is give to those who share ANY AFH post you like with their friends via social media like Facebook, Pinterest or Reddit (let us know where you shared)!
Contest open to residents of US and Canada only. All AFH terms and conditions apply.