Freekeh Green Bulghur Stuffing Food
FREEKEH (GREEN BULGHUR) STUFFING
Found freekeh in an Arabic store. Though I am of Middle Eastern descent, this was an unfamiliar product. I have not made this recipe from www.greenwheatfreekeh.com.au as I just bought the box today. There are no other freekeh recipes on Recipezaar, so I thought we could expand our horizons together! (It looks like whole bulghur, only it's green.). NOTE: Cooking time does not include overnight soaking of freekeh. As Recipezaar would not accept 'freekeh', I had to use bulghur for the recipe to take.
Provided by dogsandwoods
Categories Grains
Time 2h
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain and squeeze the water from the freekeh.
- In small bowl, lightly beat eggs until thoroughly mixed.
- In another bowl, mix remaining ingredients.
- Add egg mixture to freekeh mixture and mix thoroughly.
- Stuff the small or medium turkey or large chicken.
- If you can stuff the bird a few hours ahead of time, the flavors will mingle better with the bird.
- NOTE: Keep stuffed bird in fridge until ready to cook. Do not store at room temperature.
Nutrition Facts : Calories 75.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 77.7, Carbohydrate 10.5, Fiber 1.8, Sugar 7, Protein 3.6
FREEKEH, CHICKPEA AND HERB SALAD
There is a lot to love about freekeh, an earthy grain that I'd like to see catch on in more kitchens. It cooks up in about 25 minutes, and it's light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat - the type used for many pastas - is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you're more likely to find here in the United States, and happily it's become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
- Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
- In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 4 grams
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