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With four times the fiber of other pantry staples, and on FOOD52's "52" favorite list of food-related finds, here’s a grain that will keep you full for hours upon hours. Let’s put it this way: if Oliver Twist’s porridge had been made of freekeh, he wouldn’t have needed to ask for more. Fire-roasted freekeh isn't the grain itself, but the name of the process for harvesting the wheat while the grains are still young and green. Because of this, it contains a higher concentration of all the right things: vitamins, protein and fiber included. Cooked just like rice, it’s like the nutritionally-savvy, fitness buff cousin of bulgur. It’s versatile, too. Use its bold, nutty flavor in grain salads, or even in risotto, for a more healthful version of your favorite summer foods.


About Freekehlicious
Founder Tony Lutfi recognized that young freekeh couldn’t be harvested by traditional methods, so in the 90s, he developed a new technology that harvests the still-green grains of soft wheat and produces them using a modern factory. Long recognized as a staple in Middle Eastern cuisines, freekeh has now broken into the American market. Greenwheat Freekeh’s innovation (they were the first in the world to manufacture freekeh), coupled with Freekehlicious (importers of the grain), allows us to enjoy the astounding health benefits of this the 100% natural, ancient superfood.