Almost three weeks have passed since my last post. Yeah. This
wonderful, great kitchen alphabet challenge. And I have fallen off the
wagon but hard.
I realize I have lost all credibility with my readers. There is no reason to read Be Food or believe a word I say. So, while I still write this blog for you, dear readers, I mostly write now for myself.
Okay. At last post, I was enthralled by the whole grain farro. Which, upon further research, turns out to be sold as a whole-grain...but is a wheat-type grain...bad news bears for any of you gluten-free folk out there (and I know of one).
My latest grocery store discovery a couple of weeks ago was this little prize:
Freekeh. I know you want to pronounce it like 'freaky'...but no, it's free-kah. It sounds so very exotic and Middle Eastern-originating. It's used in similar ways to farro or quinoa or bulgur or even rice. I substituted it for farro in a mushroom soup and it worked well. Personally, I like the nutty chewiness of the grain.
This is the super-yellow filter on my iPhone...what was I thinking? It does nothing for the appealingness of the dish. Grrr. Anyway, this was our dinner last night, along with a nice chunk of bread. I had one bowl and was quite full...which is the nature of whole grains like farro, freekeh, etc...it's a WHOLE grain and that means you're getting the bran, the chaff, the germ...all of it...because all of it is good. It's a spoonful of mini fiber-bombs.
But I have to question the packaging of my local grocery store. "Greenwheat Freekeh"? By definition, freekeh is a young, green wheat that's had some minor processing done to it (cracked, roasted, etc). So why put the greenwheat adjective in there, when it's clearly redundant? Probably to give not-so-worldly consumers a descriptor they can buy into...greenwheat. I guess that sounds mildly recognizable? Like that would have been the deciding factor! They already had me at 'Freekeh'.
I realize I have lost all credibility with my readers. There is no reason to read Be Food or believe a word I say. So, while I still write this blog for you, dear readers, I mostly write now for myself.
Okay. At last post, I was enthralled by the whole grain farro. Which, upon further research, turns out to be sold as a whole-grain...but is a wheat-type grain...bad news bears for any of you gluten-free folk out there (and I know of one).
My latest grocery store discovery a couple of weeks ago was this little prize:
Freekeh. I know you want to pronounce it like 'freaky'...but no, it's free-kah. It sounds so very exotic and Middle Eastern-originating. It's used in similar ways to farro or quinoa or bulgur or even rice. I substituted it for farro in a mushroom soup and it worked well. Personally, I like the nutty chewiness of the grain.
This is the super-yellow filter on my iPhone...what was I thinking? It does nothing for the appealingness of the dish. Grrr. Anyway, this was our dinner last night, along with a nice chunk of bread. I had one bowl and was quite full...which is the nature of whole grains like farro, freekeh, etc...it's a WHOLE grain and that means you're getting the bran, the chaff, the germ...all of it...because all of it is good. It's a spoonful of mini fiber-bombs.
But I have to question the packaging of my local grocery store. "Greenwheat Freekeh"? By definition, freekeh is a young, green wheat that's had some minor processing done to it (cracked, roasted, etc). So why put the greenwheat adjective in there, when it's clearly redundant? Probably to give not-so-worldly consumers a descriptor they can buy into...greenwheat. I guess that sounds mildly recognizable? Like that would have been the deciding factor! They already had me at 'Freekeh'.
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