Breakfast
Fast Fruity Freekeh
25 minServes 2–3
If you haven't met freekeh yet, welcome … you'll have a new addiction like mine! Freekeh is an ancient form of cracked green bulgur wheat that packs 11 grams of protein per serving, and twice the fiber of quinoa. And it's delicious, super-easy to cook, and sooooo versatile. I cooked two cups this morning but only used a small bit — I'll be using it all weekend with other dishes as well: salads, pilafs, and more.
Ingredients
- 1 cup freekeh (double it — leftovers are a VERY good thing)
- 2.5 cups water
- 1/2 cup coconut milk or cream, unsweetened (optional)
- Pinch of salt
- 2 fresh or frozen peaches
- 1 cup fresh or frozen cherries
- Juice of 1/2 lemon
- Sprinkle of nutmeg
- Optional: pistachios, nuts, or hemp seeds as topping
Instructions
- 1Add 1 cup freekeh to the water and coconut milk or cream (if using) and bring to a boil.
- 2Cover tightly and cook for 10–12 minutes until all liquid is absorbed. Fluff with a fork.
- 3While freekeh is cooking, chop peaches (no need to peel) and add to the cherries in a small saucepan. Squeeze lemon over all and bring to a boil, stirring frequently.
- 4No need to add water or liquid — the fruits will liquefy on their own. Turn to medium-low and continue cooking until soft, about 12 minutes.
- 5Add freekeh to a small bowl and top with the cooked fruits.
- 6Sprinkle with fresh nutmeg and nuts or seeds if using. A little coconut cream drizzled over the top is amazing.
Jennifer's tip
Always make extra freekeh — it keeps beautifully in the fridge all week and works in salads, pilafs, grain bowls, and more. It always turns out light and fluffy, so don't be afraid of it!
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