Freekeh Friday SECOND RECIPE

It's getting closer to one of our favorite U.S. holidays, Halloween! I'd like to offer you something pleasantly scary to eat, so I am showcasing a rarely heard of and often misunderstood ancient grain, freekeh. In particular, I am showcasing Marsh Hen Mill's Freekeh, which I've used to develop several new recipes. Every Friday until the end of the month, I am sharing one freekeh recipe. Because we're heading towards Halloween, and because this grain is not well known (so it's a freak), this series of recipes will be called #FreekehFriday and will be shared on Instagram with the same hashtag.

Freekeh is a freaky grain (apologies to Rick James) and it's scary to most people because they're not sure how to cook it. I was in that group until recently. I have since learned all about this ancient grain's amazing nutritional value and how easy it is to cook and add to soups, muffins, salads, the breakfast table and a multitude of other recipe standards. 

The second freekeh recipe in the #FreekehFriday series is FREEKEH PUMPKIN SOUP. It's loaded with delicious fiber and nutrition, and it's scary good! Here's the recipe in printable format. This recipe comes together easily and can be ready in 30 minutes. You can even cook the freekeh the night before to make everything go smoothly.

She-Crab Soup is a Charleston, South Carolina, favorite. Many recipes call for a bit of sherry, and at many Charleston restaurants, you may experience the sherry poured into your bowl at the table. It's an exclamation point in the service of a traditional soup! For a final bit of foodie flair when you serve this soup, you will want to pour one spoonful of good maple syrup into each bowl. Do it at the table. Let each person stir it in. I have friends who enjoy tasting the soup before the maple syrup and then after, just to see the flavor impact on the loving foodie palates!

Sapwood maple syrup is what I use. It's handcrafted, it's the best that I've found so far, the sap is cooked down over an open fire and (sadly) it's rare. I use it the way I do a good bourbon--nothing is wasted, and not everyone gets it at our house. You have to appreciate how many trees it takes to get one bottle of maple syrup, and you have to use it accordingly. We don't waste Sapwood at our house. If you'd like to read more about the maple syrup-making process at Sapwood, read this article.

Join us on Instagram for fun videos and posts announcing #FreekehFriday recipes.