I consider myself a culinary sleuth, always on the hunt for interesting ingredients and dishes. When I came upon freekeh recently (also known as frikeh, freeka and farik), I could hardly contain ...

Freekeh, an ancient Middle Eastern type of wheat, has been on my radar for quite a while as a new “it” grain, but I had not gotten around to trying it until now. I wish I hadn’t waited so long, ...

Attention, everyone: It’s time to meet another super grain with a funky name. We’re talking about freekeh, a variety of whole wheat that packs more good-for-you stuff (and more flavor) than many other ...

Because freekeh is harvested when the grains are still young and green, it retains more nutrients, making it a powerhouse comparable to quinoa. A 3/4 cup serving of cooked freekeh contains about 130 ...

The great grain parade keeps on growing. You’ve mastered barley, farro and even quinoa, are you ready to get freekeh? The latest entry in the seemingly ever-expanding universe of whole grains, freekeh ...

Freekeh has a chewy texture and a subtle smoky flavor from the roasting of the tender green wheat. It was created by accident over 2,000 years ago when some green wheat caught on fire. When the ...

The young, roasted form of wheat has been eaten in the Middle East for millennia. But over time many Palestinians replaced it with rice. Now it's... In early May, Nasser Abufarha drove through the ...

Here's a typical weekday situation: A recipe calls for rice. There's only 30 minutes for dinner. Healthy brown rice takes 45 minutes, and unhealthy white rice is 15 minutes to cook. When it comes to ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

In early May, Nasser Abufarha drove through the rural farmlands around Jenin in the northern West Bank and noticed the timeless features of village life. Young boys harvested cauliflower bigger than ...