So, you’ve finally started pronouncing Quinoa correctly. Bad news – it’s set to be ousted from the spotlight by another grain, freekeh, the Independant reports.
Well, freekeh is wheat, but it's wheat that has been harvested when it's still young and green, and then it gets roasted. The flavor is similar to bulgur wheat, but with a grassier note. It's similar to barley in texture and flavor, though some folks think it has a smokiness to it, the Huffington post reports.
This Middle Eastern grain isn’t new. In fact, it’s been around for thousands of years, and chefs such as Yotam Ottolenghi and Skye Gyngell – who has it on the menu at her new restaurant, Spring – have been aware of its charm for a while. Now, the masses are catching up.
“Ancient grains are coming to the fore as people become more experimental with their cooking and look for ingredients with health-boosting credentials,” says Mandy Saven from the trend forecaster Stylus. Packed with protein, freekeh has a nutty, smoky taste. Waitrose introduced a quinoa and freekeh mix last month and Merchant Gourmet has just added it to its range to satisfy demand. Marks and Spencer is predicting big things for grains next year, launching packs of pre-cooked grain mixes – one of which includes freekeh. Time to get your freekeh on.
So now there’s no excuse for you to try it. Swap it for your favorite quinoa recipe, or use freekeh instead of rice or pasta. You might even try it for breakfast. Try it with chicken, it's delicious.
