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| Tomato Freekeh |
"Freekeh is fire-roasted baby wheat. It can be found in international or Middle Eastern stores. It can be used to replace rice. It has a very distinctive flavor. Any veggies or spices can be added to this recipe. This freekeh recipe will have a thick tomato saucy consistency. It has a slight kick, too."
Ingredients :
- 1 cup freekeh
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon ground turmeric
- salt and ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H25M |
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- Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
- Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
- Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.
Notes :
- More liquid may be added to obtain desired tenderness. You may need to stir more frequently towards the end of cooking. I like to cook it until the sauce is thick and freekeh is tender.
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