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.