Freekeh Salad

Freekeh has been used in the Middle East for ages. It is green wheat grain that is harvested before it is ripe. There are both crushed and whole Freekeh. If you want to lose weight, you can replace rice with the new trendy Freekeh as it has a low GI. You will feel satisfied for a long time, I promise!

I got to know about Freekeh through the TV program Master Chef Australia. I Called and visited many stores trying to find Freekeh without much success. Brought some with me from the USA in May last year but then I found it at Norrtälje Livsmedel och Orientalisk mat (Storstensvägen 2, Norrtälje)  in Norrtälje.
Areas of use are many – but I chose to make a salad with a vinaigrette dressing that I served together with filled chicken fillet. You can mix in just about anything you like! You can serve it hot or cold. Be brave and try, you won’t regret it!


2.5 dl Freekeh
5 dl of water or broth
3/4 teaspoon salt
1 tbsp concentrated broth of your choice (not needed if you are using 5 dl of broth)

3 tomatoes you seed and dice
1.5 dl diced stalk celery
1.5 tbsp chopped celery leaf
1 cup chopped chives
2.5 dl chopped spring onions
1.5 dl of chopped parsley (you can choose other herbs, for example, basil, mint, dill, etc.)


  1. Wash and chop/dice all vegetables.
  2. Roast the grains in a saucepan for a few minutes, pour over the salt and continue to roast the grains for another minute.
  3. Pour in the broth (or concentrated broth and water) and bring it to a boil, lower the heat and let it simmer for 20 – 25 minutes with the lid on.
  4. Remove it from the stove and wrap the lid in a kitchen towel and let it rest for 10 – 15 minutes.
  5. After 10 – 15 minutes, pour it over in a bowl and let it cool completely if you want to serve it cold.
  6. Now you can mix in whatever you really like. Otherwise, follow my recipe and pour in all the chopped and diced ingredients mentioned above – top with dressing that you like and serve with a filled chicken fillet or something else of your choice.

Tip: roast sunflower seeds and pour over the salad just before serving then you get that crunchiness which is needed!

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