When it comes to special dinners and holiday events, sides are as important as the turkey or leg of lamb. Don’t you agree? It’s hard to choose, but here are some of my holiday go-to sides: Greek Potatoes; Lebanese Hashweh Rice; Roasted Beet Salad; Olive Oil Brussles Sprouts; Italian Roasted Vegetable. And if we’re talking Thanksgiving, then we must add a Mediterranean stuffing of sorts to this list, right?
Growing up in Egypt, our holiday turkey–typically a Christmas dish–was served with a savory freekeh stuffing. And a kid, I frankly ignored the actual turkey and went for the freekeh.
What Is Freekeh and Where To Buy It?
Okay, before we go any further, I know you may be thinking, “What the heck is freekeh?!” Freekeh, pronounced “free-kah” is an ancient Eastern Mediterranean grain made from green, unripe wheat that’s been parched and roasted to burn off the husk. And because it’s harvested so young, freekeh retains more protein, fiber and minerals than quinoa and other super grains. You will find freekeh in specialty grocery stores in the grains section (look near quinoa, farro and rice), or online at our shop.
What does Freekeh taste like?
As far as taste, freekeh it has a wonderfully rich, smoky, nutty flavor, and it mixes so well with fresh herbs and warm spices. Freekeh will surprise your taste buds in the best way possible. Freekeh can easily replace pasta or any grain you wish. But in this recipe, I’m using freekeh to replace bread for a wholesome, delicious twist on a vegetarian Thanksgiving stuffing. And the addition of granny smith apples and sweet dried cranberries is the perfect balance to freekeh’s smoky flavor.
How to Make this Freekeh Recipe
This freekeh stuffing recipe is a simple one-pot recipe, requiring only a few steps:
- Soak freekeh. Freekeh does not require soaking typically, but for this recipe, soaking the cracked freekeh for a short time softens it enough that we don’t need to use as much liquid. It also cooks more quickly that way.
- Saute apples with onions and celery in some excellent extra virgin olive oil (your kitchen will smell like heaven!)
3.Toss in freekeh and spices. Here, I chose to play up the warm, earthy notes by using sweet paprika, allspice and cinnamon.
Add liquid and cook part-way, then stir-in cranberries, and let simmer until freekeh is fully cooked through. How do you know if it’s cooked through? Freekeh should not be hard, nor too sticky. It will have a slightly chewy bite.
Finally add chopped scallions and fresh parsley. Garnish with toasted walnuts.
Variations for this Freekeh Recipe
Say you want to try freekeh, but you really don’t need the holiday twist. You can certainly play around with other ingredients. Ditch the apples and cranberries, no problem! Use chopped carrots, bell peppers, or even mushrooms. For a spring-summer version of this recipe, try my Herby Freekeh Salad with Fresh Veggies and Pomegranate Dressing.
You also change up the herb choice, adding mint or dill in place of parsley…or in addition to parsley. Or use toasted slivered almonds in place of walnuts. If you have any leftovers, you can store freekeh in the fridge for 2-3 days in a tight-lid glass container (see recipe notes for prepare-ahead instructions as well.) Turn it into an amazing lunch bowl by adding shredded turkey breast or rotisserie chicken!
More Recipes to Try:
Freekeh Soup with Chicken and Fire Roasted Tomatoes Wine Braised Chicken Thighs Butternut Squash with Lentils and Quinoa Mediterranean-style Zucchini Casserole *This post was recently republished with new information for readers’ benefit. 5 from 6 reviews
