Triple-Herb Freekeh

Meet freekeh ("free-kuh"), a toasted and cracked wheat similar to bulgur. It has a slightly smoky and nutty flavor and a pleasant chew, and is a good source of fiber and protein. If you can't find it in your grocery store, cooked brown rice is a great substitute.
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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup cracked freekeh

1/2 a small red onion, finely diced (about 1/2 cup)

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

2 tablespoons extra-virgin olive oil

Juice of 1 medium lemon (about 2 tablespoons)

Kosher salt and freshly ground black pepper


  1. Add 8 cups water and the freekeh to a medium saucepan and boil until tender, about 20 minutes. Strain.
  2. Meanwhile, soak the onions in ice water in a small bowl for 10 minutes. Strain well.
  3. Whisk together the onions, basil, dill, parsley, oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cooked freekah and toss to coat. Season with salt and pepper if needed. Transfer to a serving bowl and add the remaining 1 tablespoon lemon juice. Serve warm or at room temperature. (Alternatively, serve chilled, adding an additional tablespoon of lemon juice just before serving.)