Freekeh Conventional

Freekeh can be enjoyed for breakfast as a warming porridge, prepared as you would rolled oats, or add a cup of it (pre-cooked) to smoothies. Serve freekeh in place of rice with curries and hotpots, or use as in place of couscous mixed with spices and fresh herbs.Seasoned freekeh is also wonderful in stuffings and to fill vine leaves, roasted peppers or rolled slices of grilled eggplant. Or use some in scrumptious veggie burgers. Uncooked freekeh can be added directly to soups and slow cooked dishes, just allow plenty of liquid and around 30 minutes cooking time.Left over, chilled freekeh is wonderful as a base for summer salads; add your pick of cherry toms, olives, grilled vegetables, feta, shallots, or anything else at hand, and dress with a light vinaigrette.It can also be added to wholegrain bread recipes, muffins or cookies. To cook, simply place rinsed freekeh in cold water (1:5), bring to the boil, reduce heat and allow to simmer for 20-25 minutes until tender.Drain any excess water and serve, or refrigerate for up to 2 days. Quick and easy to use, with an almost endless variety of recipes - this delectable freekeh is great to have on stand-by in the pantry.

	Avg Quantity per 50 g serving	Avg Quantity per 100g
Energy	840 kJ/ 201 kcal	1679 kJ/ 401 kcal
Fat, Total - saturated	0.7 g <0.5 g	1.4 g <0.5 g
Carbohydrates - sugars	38.7 g 1 g	77.4 g 2 g
Fibre	7.8 g	15.6 g
Protein	6.1 g	12.2 g
Salt	<0.01 g	<0.01 g

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 24 months when stored as above.