Freekeh Green Bulghur Stuffing Recipes

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

Freekeh (Green Bulghur) Stuffing image

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

Ingredients

1 cup uncooked cracked freekeh, soaked overnight in
1 cup water
1/2 cup fresh herb (mint, thyme, chives and basil, 1/4 c if dried)
1 large granny smith apple, peeled, cored and finely chopped
1 medium onion, finely grated
2 eggs
1 pinch salt (to taste)
1 pinch pepper (to taste)

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

Freekeh, Chickpea and Herb Salad image

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

Ingredients

1 cup freekeh
1/2 teaspoon salt, more to taste
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup thinly sliced celery, plus 3 tablespoons chopped leaves
1 bunch scallions, finely chopped
1 can chickpeas, drained and rinsed
1/4 cup fresh lemon juice, more to taste
1/2 teaspoon lightly toasted cumin seeds, ground, more to taste
1 garlic clove, minced or puréed (optional)
6 tablespoons extra-virgin olive oil

HOW TO COOK FREEKEH

Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It's a great substitute for grains like quinoa, wheatberries, and farro.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 2

How to Cook Freekeh image

Steps:

In a medium saucepan, bring 2 1/2 cups water to a boil. Add freekeh and 1/2 teaspoon salt. Reduce heat to medium-low and simmer, covered, until freekeh is tender and liquid is absorbed, about 20 minutes.
Remove from heat and let stand, covered, 5 minutes. Use immediately or spread on a rimmed baking sheet and let cool.

Ingredients

1 cup cracked freekeh
Kosher salt

More about "freekeh green bulghur stuffing recipes"

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Web Jun 15, 2020 Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, …
From feelgoodfoodie.net
Ratings 160
Servings 8
Cuisine Lebanese
Category Main Course

Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Transfer the freekeh over the cooked onions, and season with salt and pepper.
Add the water, turn heat to high and bring to a boil. Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times.

Freekeh Green Bulghur Stuffing Recipes

FREEKEH (GREEN BULGHUR) STUFFING

FREEKEH, CHICKPEA AND HERB SALAD

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