Freekah not only offers new flavours but also has great health benefits such as:
- Freekah has at least 4 times more fibre than brown rice
- It has a low GI to help prevent diabetes and provide a slow released energy
- It has a high protein, calcium, zinc and iron content
- It is low in carbohydrates
- Low in fat
Not only is is it good for you but it is also delicious. It has a toasted nutty flavour to it that really adds an extra depth of flavour to a dish.
I was recently sent some spices from The Spice Kitchen to try. As freekah is often used in North African cuisine I knew that the ras el hanout that they sent would go perfectly. Keep an eye out for a post all about the Spice Kitchen soon!
This week I am sharing my Mushroom and Broccoli Freekah recipe. This is a dish that will become a firm favourite. I can see me using freekah more often to replace rice.
This is what I did...
Mushroom and Broccoli Freekah
1 vegetable stock cube
100g baby leeks sliced
250g portabello mushrooms, chopped
2tbsp olive oil
1 1/2 tsp Ras El Hanout
1 - Place the freekah in a pan with 1 litre of water, the vegetable stock cube and 1 tablespoon of olive oil
2 - Bring to the boil and simmer for 15 minutes
3 - Bring a small pan of water to the boil and cook the broccoli florets until the are starting to soften
4 - While the freekah is cooking heat 1 tablespoon of olive oil in a large frying pan or saute pan
4 - Gently cook the baby leeks and mushrooms over a medium heat for 10 minutes
5 - Sprinkle over the ras el hanout and stir
6 - Pour over 100mls of the vegetable stock that has been used to cook the freekah and mix
7 - Drain the cooked broccoli and freekah and add to the vegetables
8 - Mix all of the ingredients together thoroughly then serve
This is a delicious meal that can be served as it is or an an accompaniment to fish or meat.