I was having lunch with a Lebanese girlfriend of mine recently when she pointed out freekeh on the menu.  I had never heard of it, so, of course, I had to order!  It was served like a pilaf to accompany a fish, tasted like a nuttier, slightly smoky brown rice, and had a toothsome texture.

After some research, I was really surprised that it’s not more well known.  Freekeh is a roasted green wheat and can be found throughout Lebanon, Syria, Egypt and Jordan.  It’s an incredibly healthy whole grain, comparable (if not superior) to quinoa, a rich source of nutrients with high fiber and protein.  It’s harvested young and then roasted in the fields over an open fire, giving it that smoky quality.

The mixed summer squash at the Union Square Greenmarket looked too shiny and beautiful to resist the other day, and I thought it would pair well with the freekeh.  I roast the squash off here with some sweet cherry tomatoes and prepare the freekeh similarly to rice.  The coriander and cinnamon work really well with the sweetness of the squash and the smokiness of the freekeh, and the pine nuts are great for texture.  This is so delicious I’ve given up my carnivorous ways for a few days, snacking on it at intervals.

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