freekeh

• “CAYUGA PURE ORGANICS grows and sells an amazing product called freekeh, which is roasted unripe spelt berries.”

  The Huffington Post: Avital Binshtock: Grain Trust: Experts Recommend Their Eco-Favorites

• “The Pluckemin menu is wide-ranging, including simple "Plucky Classics" like Burgers and Fish and Chips, and five- and six-ingredient items like a Wild Alaskan Halibut, Cayuga freekeh, clams, mussels, calamari and saffron jus.”

  The Wall Street Journal: Pour Perks in New Jersey

• “Perhaps the fastest up-and-comer in the ancient grain crowd, freekeh pronounced FREE-kah can be found in warm salads, risottos and pilafs.”

  The Wall Street Journal: Get Your Freekeh On

• “At Pocantico Hills, N.Y., restaurant Blue Hill at Stone Barns, chef Dan Barber makes whole-grain crackers by puréeing cooked freekeh, spreading it paper-thin and slow baking it for about 2 hours.”

  The Wall Street Journal: Get Your Freekeh On

• “They also liked cracked, parboiled, and roasted grains very similar to modern-day bulgur and freekeh.”

  Simon & Schuster: Day of Honey

• “I find cooking freekeh to be a lot like cooking risotto.”

  Simon & Schuster: Day of Honey

• “If you have a big wire-mesh strainer, dump the freekeh in it and rinse under running water.”

  Simon & Schuster: Day of Honey

• “Big stockpot or Dutch oven 1. Soak the freekeh in cold water in a mixing bowl for 15 minutes.”

  Simon & Schuster: Day of Honey

• “For an explanation of this unusual technique, see the freekeh recipe, page 341.”

  Simon & Schuster: Day of Honey

• “And for me she made mlukhieh and freekeh, the green leafy stew and the roasted wheat with chicken that were rapidly becoming my new obsessions.”

  Simon & Schuster: Day of Honey

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