The Key to Nailing Nutty and Delightfully Chewy Freekeh Every Time
Why It Works Soaking the raw freekeh softens the grain, which cuts the cooking time and the amount of liquid required, and results in tender yet slightly chewy grains. A ratio of one part freekeh to two parts cooking liquid ensures grains that remain distinct yet tender and donât clump together. Occasionally stirring the freekeh…