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Top it Off for National Oatmeal Day

by Cassidy Stockton in Recipes

Everyone knows oatmeal is good for you. We’ve touted its health benefits here and here. We’ve walked through all of the different types and how to make the perfect bowl of steel cut oats. We’ve shared loads of recipes, but today we’re celebrating National Oatmeal Day! We often hear that folks don’t like oatmeal. Well, sure, a gloopy mess of oats is rather unappealing. That’s why we want to remind you that we offer many different types of oats- each one with a unique texture sure that is sure to hit the spot.

20 Ways to Top Your Oatmeal

Take your oatmeal of choice and pick one of these toppings, or try them all, and treat yourself to a delicious breakfast. Some of these toppings might seem absurd and some seem downright unhealthy. Take a step back and open your mind. Forget what you know about oatmeal and think about oats as a canvas for all types of flavors. And remember, we don’t suggest eating The Ice Cream Social every day, but once in a while. A little indulgence is good, after all, you are still eating a bowl of oatmeal.

Check out all of the recipes here and download a handy calendar to keep on the fridge for when you need a little extra inspiration. 

20 Ways to Top Your Oatmeal

The Jet Setter: You’ll be ready to take on any day by topping your oats with a shot of espresso, chocolate covered espresso beans and whipped cream, but you’ll probably want to skip this one for the kiddos.

Peaches and Cream: Turn your oats into a Southern favorite with sliced fresh peaches, heavy cream and toasted pecans.

The Gilgamesh: Take a culinary journey by topping your favorite bowl of oatmeal with pistachios, chopped dates, a drizzle of honey, milk and a dash of cardamom (or cinnamon).

The Alaskan: Try smoked salmon, cream cheese, capers, and fine red onion for a delightful breakfast.

20 Ways to Top Your Oatmeal

Romancing the Bowl: Top your oatmeal with a tablespoon of Nutella® brand hazelnut spread, add some halved strawberries and a dollop of whipped cream to be ultra-decadent.

The Old School: Top your oats with brown sugar, a pat of butter and a sprinkle of salt.

The Truck Stop: You don’t have to be a trucker to eat like one. Top your favorite oatmeal with a fried egg, ham or sausage, shredded cheddar cheese and hot sauce (we like Sriracha).

The Ice Cream Social: For a decadent breakfast (or dessert), add a small scoop of vanilla frozen yogurt, chocolate syrup, whipped cream, chopped peanuts and a maraschino cherry (of course).

20 Ways to Top Your Oatmeal

The Elvis: To your favorite oatmeal, add a tablespoon of Peanut Butter, 1/2 of a sliced banana and two crispy strips of bacon.

The Camper: Smores aren’t reserved for a campfire anymore. Top your hot oats with crumbled graham crackers, chocolate chips and marshmallows.

The Power Lift: Power up for your day with 5 egg whites, steamed spinach and toasted hemp seed

The Texan: Make your oats with a Texan-flair by adding crumbled chorizo, black beans, shredded cheese, salsa, sour cream, a drizzle of BBQ Sauce and top it off with a fried egg.

20 Ways to Top Your Oatmeal

Carrot Cake:  Make your oatmeal reminiscent of carrot cake with shredded carrots, walnuts, raisins and brown sugar.  Top with a scoop of cream cheese frosting, if you have it for a true carrot cake experience.

Doctor’s Orders: Oatmeal topped with blueberries, a big dollop of gut-lovin’ non-fat Greek yogurt, and two tablespoons of ground flaxseed.

Get Your Goat: Goat cheese, sliced pear, walnuts and honey are a decadent and decidedly healthy addition to your favorite oatmeal.

The Crunchy Granola: Start your day off right by topping your oatmeal with chia seed, goji berries and a drizzle of agave nectar.

20 Ways to Top Your Oatmeal

The Hang Loose: Turn your bowl of oats tropical by adding coconut flakes, pineapple chunks and chopped macadamia nuts.

Oat Couture: Make breakfast classy by adding dried cherries, crème fraiche and abalsamic reduction to your favorite bowl of oats.

Thai-Me-Up Oats:  All the flavors you love from Thai food come together for a sweet and spicy breakfast- sprinkle red pepper flakes over a dollop of peanut butter and a healthy helping of shredded coconut.

Oats-Over-Parma: Take a trip to Italy with prosciutto, Parmesan and sun dried tomatoes.

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free and Vegan Mung Bean and Spinach Stew | Bob's Red Mill

{Meatless Mondays} Mongo Beans with Spinach

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This soup is simple and oh-so-delicious. From the moment I tasted it in our test kitchen, I knew, this one was a keeper and one that I would make again and again this fall. Featuring mung beans, coconut milk and silky spinach, this soup is inspired by a traditional Filipino mung bean stew made with coconut milk and greens. While mung beans may be most commonly known for their ability to sprout, these green little gems are incredibly versatile and delicious. If you can’t find them locally, I’ve had success making this recipe with Red Lentils. The texture is different, but the flavors are still wonderfully warming and cheering, something we need more of around these soggy Oregon parts. I like this soup served with some crusty bread, but it really doesn’t need anything extra to be a filling, nutritious meal.

Mung Bean and Spinach Stew 2

Mongo Beans with Spinach

Prep Time:  20 minutes | Cook Time:  30 – 40 minutes | Yield: 8 servings

  • 1 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 tsp minced Garlic (about 2 cloves)
  • 1 Tbsp grated Ginger (about 2-inches)
  • 2 cups Bob’s Red Mill Mung Beans, sorted and rinsed
  • 6 cups Vegetable Broth
  • 13.5 oz can Coconut Milk
  • 2 tsp Salt
  • 5 oz fresh Baby Spinach (about 5 cups)

Step 1

Heat oil in a soup pot over medium-high heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Mung Beans and vegetable broth.  Cover, bring to a boil, reduce heat and simmer until beans are tender, about 30 minutes.

Step 3

Once beans are soft, stir in coconut milk and salt.

Step 4

Add fresh spinach a handful at a time, stirring in each handful until it is soft before adding the next batch.

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Cassidy Stockton Google: Cassidy Stockton
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oatrageous-book-coverF

Chickpea Veggie Soup {OATrageous Oatmeals Giveaway}

by Cassidy Stockton in Gluten Free, Recipes

What’s not to love about a cookbook dedicated to the humble oat? Kathy Hester’s OATrageous Oatmeals offers recipes for using oats in myriad creative ways, like this Chickpea Veggie Soup and Sun-dried Tomato Steel-Cut Oat Risotto. All of the recipes in OATrageous are meatless and contain tips for converting each to gluten free. This book is perfect for just about anyone looking to expand their oat horizons. She has recipes for making vegan sausage crumbles from oats, as well as oat milk and oat yogurt. We had no idea you could do so many things with oats. At Bob’s Red Mill, we thought we’d seen it all from oats, Kathy has proved us wrong and we thank her for it.

OATrageous Oats by Kathy Hester

Today we’re sharing a recipe from Kathy’s book and giving away a copy of this book, along with a variety of our oats to one lucky winner. To enter, simply comment on this post and tell us which type of oatmeal you like best (thick, old fashioned, Scottish, steel cut, etc.). We’ll pick a winner at random from all who enter by 11:59 pm on 10/27/14. If you want to grab a copy for yourself or scope a preview of this book, check out Amazon where you can grab an e-book version for only $8.89.

Chickpea Veggie Soup from OATrageous Oatmeals| Bob's Red Mill gluten-free, vegan

Chickpea Veggie Soup

by Kathy Hester from OATrageous Oatmeals

gluten-free, soy-free, oil-free option*

This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!

Makes 8 servings

  • 2 tablespoons (30 ml) Olive Oil (*use broth or water instead)
  • 1/4 cup (50 g) minced Onion
  • 3 cloves Garlic, minced
  • 1-1/2 cups (270 g) diced Sweet Potato
  • 1 cup (110 g) chopped Carrots
  • 1 can (15 oz [425 g]) Chickpeas
  • 6 cups (1420 ml) Water
  • 1/2 cup (40 g) Steel-Cut Oats (or certified Gluten Free Steel Cut Oats)
  • 4 tablespoons (24 g) Nutritional Yeast, divided
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon ground Rosemary
  • 1-1/2 cups (270 g) chopped Kale or other green like Chard or Collards
  • Salt and Pepper, to taste

Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.

Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.

Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

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Cassidy Stockton Google: Cassidy Stockton
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SuperSeedsCover F

Hemp Seed Hummus {Super Seeds Giveaway}

by Cassidy Stockton in Contests, Recipes

Super Seeds by Kim Lutz is a small, but mighty book. With over 75 recipe using chia, flax, hemp, quinoa and amaranth, this book will inspire you with new ways to try these powerful seeds. All of the recipes are simple, which is not to say boring. They are short and approachable recipes that will expand your horizons. From basics on how to prepare the seeds to enticing recipes like Blueberry Quinoa Salad, Pesto Veggie Burgers, Pineapple Fried Quinoa and Lemon Amaranth Muffins, there is something to get you started and something to move you forward in your exploration. Lutz also provides information on what makes these seeds super and how to grind them into flour and incorporate the flours into your baked goods. We think it’s a pretty neat little book.

You can buy a copy from Barnes and Noble for $14.95 or enter to win a copy below. We are giving away a single copy of the book along with a package of our quinoa, hemp seeds, amaranth, chia seeds and flaxseeds. Simply follow the prompts below to enter and we’ll pick one lucky winner at random from all who enter by 11:59 pm  on 10/23/14.

Hemp Seed Hummus from Super Seeds by Kim Lutz | Bob's Red Mill

Hemp Seed Hummus

Makes 1 ½ cups

Hemp seeds do double duty in this recipe.

First, they take the place of the traditional ingredient in hummus, tahini (some people are allergic to sesame seeds). Second, they bring crucial phytonutrients, including zinc and magnesium, to this tasty, satisfyingly textured dip. It makes a great snack, served with crudités such as baby carrots, cucumber slices, celery sticks, and strips of crunchy bell peppers. In addition to making superb sandwiches, hummus is also a salad’s best friend. Try adding a healthy dollop on top of your green salad and you will have a flavorful, filling meal.

  • 1 ¾ cups cooked Garbanzo Beans (or one 15-ounce can, drained and rinsed)
  • 2 tablespoons Hemp Seeds
  • 2 tablespoons Lemon Juice
  • ¼ teaspoon ground Cumin
  • ½ teaspoon Salt
  • 3 tablespoons Olive Oil
  • 1 clove Garlic, minced
  • 2 tablespoons Water

Blend all ingredients together in a food processor or blender until smooth.

Reprinted with permission from Super Seeds © 2014 by Kim Lutz, Sterling Publishing Co.  Photography by Bill Milne

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Cassidy Stockton Google: Cassidy Stockton
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Choc Chip Pumpkin Muffins F

Chocolate Chip Pumpkin Muffins

by Cassidy Stockton in Gluten Free, Recipes

T’is the season- the pumpkin season that is. Maybe you’re a die-hard pumpkin fanatic or maybe you could skip it all together (in which case, it seems unlikely that you are even reading this), but from a recent poll on Facebook (and the endless stream of pumpkin recipes online right now), it’s clear that A LOT of people still enjoy the occasional pumpkin indulgence. I am not a huge fan of the overly sweet pumpkin lattes or decadent pumpkin cheesecakes, but I do like a nice pumpkin muffin, especially one that invited chocolate to the party. These easy pumpkin muffins are a great treat without being overly indulgent. They are just the ticket for me this time of year. Quick to whip up and wonderful while still warm, these muffins are perfect for beating back a gray day here in the Pacific Northwest.

Chocolate Chip Pumpkin Muffins | Bob's Red Mill

 Chocolate Chip Pumpkin Muffins

Directions

Step 1

Grease muffin tin and place on a baking sheet. Preheat oven to 375°F.

Step 2

Mix dry ingredients in a medium bowl and set aside.

Step 3

Whisk together eggs, oil, vanilla, pumpkin and sugar.

Step 4

Add dry ingredients, mixing with a spatula, alternating with the milk. Fold in chocolate chips.

Step 5

Using a muffin scoop, portion out into 12 greased muffin cups. These portions will be heaping, so divide accordingly.

Step 6

Bake with a tray underneath at 375°F for 25 minutes. Muffins will brown, but will stay soft when done.

*Vegan option: use a flaxseed mixture to replace the eggs (2 Tbsp flax with 6 Tbsp water for two eggs) and substitute whole milk with non dairy milk of your choice.

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Cassidy Stockton Google: Cassidy Stockton
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Freekeh Pilaf w Apricots & Almonds-F

{Meatless Mondays} Freekeh Pilaf with Apricots and Almonds

by Cassidy Stockton in Meatless Mondays, Recipes

Freekeh might just be our new favorite grain. It has a lovely nutty flavor that hints at its smoky past and it cooks up in just 25 minutes—much faster than some of its whole grain brethren. This pilaf is a wonderful way to introduce your family to this special grain.  Cumin and coriander add warmth and zest to this dish that balance beautifully with the sweetness of apricots and almonds. Pair this with your favorite protein and a green salad for a easy, nutritious meal. This one is great for adding to your holiday recipe collection, as it would be a great alternative to wild rice stuffing. Get creative and swap out the apricots and almonds for your favorites to put a new spin on it. If you can’t get your hands on freekeh, bulgur would be a good substitute in this dish.

Freekeh Pilaf w Apricots & Almonds | Bob's Red Mill

Freekeh Pilaf with Apricots and Almonds

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time: 30 – 35 minutes | Yield: 4 – 8 servings

  • ½ cup chopped Onion (70g)
  • 1 tsp Olive Oil
  • ¼ cup sliced Almonds (28g)
  • 2 cloves minced Garlic (10g)
  • ¼ tsp ground Cumin
  • ¼ tsp ground Coriander
  • ½ tsp Salt plus additional to taste
  • 1 ½ cups Cracked Freekeh (280g)
  • 4 cups Vegetable Stock
  • 3 Tbsp Lemon Juice
  • ¼ cup diced Apricots, about 8 (50g)

Step 1

Sauté onion in olive oil over medium heat for 3 minutes.  Add sliced almonds and cook for 3 minutes.  Add Bob’s Red Mill Cracked Freekeh and cook until slightly toasted, 1 – 2 minutes.

Step 2

Add garlic, spices and ½ tsp salt and sauté until fragrant, about 1 minute.  Add vegetable stock and lemon juice and bring to a boil.

Step 3

Add diced apricots, reduce heat, cover and cook until liquid has absorbed, about 25 – 30 minutes, stirring often.  Season to taste with salt.

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Cassidy Stockton Google: Cassidy Stockton
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Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup {Spar for the Spurtle 3rd Place Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Recipes

Our test kitchen whipped up this soup for the judges and, I’ve been dying to make this dish for myself at home ever since. Savory Golden Oat Soup from Edie Irwin of Topanga, California, combines steel cut oats with quinoa, tomatoes, jalapenos, onion, garlic and coconut milk for an Indian-inspired dish. Edie seasoned the soup with ginger, cumin, turmeric, fenugreek and cilantro. This satisfying and flavorful vegan soup is perfect for a cool fall night and can easily be made gluten free by using our Gluten Free Steel Cut Oats. The dish comes together in less than 30 minutes, making it perfect for a weeknight. I’m tucking this one away for the busy holiday season where a quick, nutritious dinner will be a lifesaver.

Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup with Red Quinoa

By Edie Irwin

Ingredients

  • 7 cups Water
  • 1 cup Bob’s Red Mill® Steel Cut Oats
  • 1 tsp Cumin Seeds
  • 1 tsp Tumeric
  • 1/2 tsp Fenugreek Seeds (optional)
  • 1/2 cup Bob’s Red Mill® Red Quinoa, rinsed/drained
  • 1 tsp Salt
  • 1 Tbsp finely minced Ginger
  • 1 finely minced clove of Garlic
  • 1 small finely chopped Onion
  • 2 finely minced Jalapeño Chile Peppers
  • 2 medium Tomatoes, stemmed and finely minced
  • 1/2 cup finely chopped Cilantro
  • 1 (14 ounce) can Coconut Milk
  • Optional toppings chopped Avocado and Coconut Cream or your favorite Chutney.

Directions

In a 4-quart pot, bring water to boil at medium high heat – add steel cut oats and spices, stir. Reduce heat and simmer oats 10 minutes. Stir in rinsed red quinoa. Add in ginger and garlic. Next add in half of the cilantro, tomatoes, onion and chiles (saving the other half of the veggies for topping soup when serving).

Return to simmer, and cook (stirring occasionally) 12-15 minutes until quinoa is done. To finish, stir in coconut milk and simmer 3-5 minutes to marry the flavors together. Serve immediately or let settle to thicken a few minutes. Soup stays warm a long time if covered. Serve topped with remaining minced chiles, tomatoes, onions and cilantro. Add other toppings as desired such as avocado or chutney or coconut cream or yogurt. A great vegan soup everyone loves, especially on a cool winter day! Serves 6 people as a main dish or 8-10 peoples a soup appetizer.

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Cassidy Stockton Google: Cassidy Stockton
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morning gloryF

Morning Glory Oats {Spar for the Spurtle Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Meatless Mondays, Recipes

The Fourth Annual Spar for the Spurtle garnered over 370 qualified entrants, over 4 times as many as previous years, making this our best year yet, and a difficult competition to judge. The winning recipe will be used to compete in Scotland in early October at the Golden Spurtle World Porridge Championship. Our judges wanted a dish that was porridge-like. They also wanted it to be simple to prepare and nutritious. The judges tasted the top three dishes and chose Morning Glory Oats from Helen Williams as our winner. This dish is like carrot cake in a bowl. Steel cut oats are cooked with almond and coconut milk, then mixed with shredded carrots, golden raisins, walnuts, coconut and pineapple. It’s a very satisfying bowl of oats that is both delicious and nutritious. Dennis Gilliam, our Executive VP of Sales and Marketing, will compete with this dish in Scotland on October 4th with a few minor tweaks to make it really shine (such as a dollop of cream cheese frosting).

Morning Glory Oats | Bob's Red Mill

Morning Glory Oatmeal

By Helen Williams

Ingredients

Directions

Start by cooking your oats according to the instructions using the almond and coconut milks in place of water. In the meantime, grate your carrots. Once your oatmeal has thickened, add your raw carrot shreds, raisins and spices. Allow to finish cooking to desired texture (steel cut oats should be slightly al dente). Stir in your coconut, vanilla extract, brown sugar and orange zest. Top with chopped walnuts and dig in with a spoon; brace yourself for a breakfast that will be seriously hard to beat. It’s basically deconstructed carrot cake in a bowl that you don’t have to feel bad about eating before work. Enjoy!

*Use Bob’s Red Mill Gluten Free Steel Cut Oats to make this dish gluten free.

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Cassidy Stockton Google: Cassidy Stockton
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Joyful Almond Energy Bites F

Healthy Homemade Snacks: 3 Easy Recipes that Kids Can Make!

by Alisa Fleming in Recipes

Who needs pre-packaged snacks when there are healthy homemade snack recipes like these that even your kids can make? All three are no-bake and packed with both flavor and good-for-you ingredients! Enjoy them in the morning, in lunch boxes, for an afternoon snack, or even as an evening movie treat.

All of these healthy homemade snack recipes are dairy-free, gluten-free, grain-free, peanut-free, soy-free, refined sugar-free, and vegan!

Blue-Cashew Fresh Trail Mix Yogurt Parfait 2

Fresh Blueberry Trail Mix Yogurt Parfaits

Sure, dried fruit keeps better when trekking in the wilderness, but at home, why not spring for the extra nutritional benefits of fresh?!

Makes: 2 parfaits | Prep Time: 5 minutes

Ingredients

Directions

  1. Divide half of the yogurt between two small bowls or parfait-style cups.
  2. Top the yogurt with half of the blueberries, sprinkle with half of the chia seeds and half of the cashew pieces.
  3. Repeat the layers with the second half of each ingredient.

* For richer varieties (like CoYo), I use just ½ cup total. If I’m in the mood for a sweeter yogurt, I simply stir a few drops of vanilla stevia or a drizzle of honey (agave for vegan) into the yogurt before layering.

Joyful Almond Energy Bites

Joyful Almond Energy Bites

This magical blend is full of healthy fats and just enough protein, fiber, and sugar to keep active kids and adults fueled.

Makes: 16 bites | Prep Time: 10 minutes (+ 15 minutes to chill)

Ingredients

Directions

  1. In a small bowl, stir together the almond butter, honey, and coconut flour. Stir in thecoconut, and chocolate chips until thoroughly combined. It will be relatively stiff.
  2. Roll dough into small balls. If too sticky, add just a smidgen more coconut flour.
  3. Place almond flour or crushed almonds in a small bowl, and roll balls in it, pressing almonds in to adhere as needed.
  4. Freeze the bites for 15 to 20 minutes. Store them in a resealable plastic bag or airtight container in the refrigerator, and eat when hungry!

Cheesy Chia Popcorn 3

Cheesy Chia Popcorn

When we’re craving savory, I make popcorn. Sometimes plain old coconut oil and salt does the trick, but often I like to get creative with nutritious, flavorful toppings like this one.

If you have kids who aren’t old enough to use a spice grinder, they can help measure out ingredients for larger batches, which you can then grind and store (refrigerated) for them to sprinkle on popcorn, rice, or veggies whenever desired.

Makes: 3 to 4 batches of seasoning (3 tablespoons) | Prep Time: 10 minutes

Ingredients

  • 2 tablespoons nutritional yeast
  • 1 tablespoon chia seeds
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 1/8 teaspoon garlic powder
  • Air-popped popcorn
  • Melted coconut oil (I use about 3 tablespoons per mounding 1/3 cup of unpopped kernels)

Directions

  1. Place the yeast, seeds, salt, onion, paprika, and garlic in a spice grinder, and whiz for 30 seconds, or until finely ground.
  2. Pop popcorn and drizzle with oil, stirring to coat. Sprinkle with desired amount of the nutritional yeast-chia seed topping, and toss to coat.

alisaAlisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa has three new books in the works, and is also a professional recipe creator and product ambassador for the natural food industry. Her dietary specialty is dairy-free, but she also has expertise in gluten-free and allergy-friendly.

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Alisa Fleming Google: Alisa Fleming
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Freekeh + Giveaway

by Cassidy Stockton in Featured Articles

A few years ago, I stumbled across freekeh at a trade show and was immediately intrigued. Freekeh is fairly unknown here in the United States, but it’s been around for centuries. A staple of Middle Eastern diets, freekeh is a unique culinary experience that we are pleased to add to our Grains of Discovery® line. This is a very new product that will start appearing in stores soon, but can be purchased on our website now.

What is it? Freekeh is wheat that has been harvested prematurely and roasted, giving it a slightly smoky flavor. Our freekeh is then cracked for a quicker cooking time. It is similar to bulgur in texture and cooking time, but the roasting of green wheat gives freekeh a unique flavor. Traditionally, the green wheat was burned and rubbed clean. The name freekeh comes from the word farīk, which means rubbed. Today, modern machinery cleans the grains after they are roasted, leaving behind a beautiful, copper grain.

What is it? Wednesday: Freekeh | Bob's Red Mill

Is it whole grain? Yes, freekeh is made from whole grain wheat.

Is it gluten free? No, because freekeh is made from wheat, it is not gluten free.

Is it organic? Yes, our cracked freekeh is organic.

How do you use it? Freekeh, like bulgur, is very versatile, though you won’t find many recipes using it just yet. It’s pretty new to the culinary scene and food trend setters are scrambling all over themselves to incorporate it into recipes. It can replace bulgur, one for one. Freekeh makes a fabulous side dish like the pilaf on the package and is an ideal grain for salads and soups. Cook it with just a bit of cream and sugar for a nutritious breakfast cereal or add it to your favorite dishes as a meat extender (or replacement). If you have a favorite dish using a whole grain, chances are pretty good that freekeh can join the party uncontested. We’ve enlisted some of our favorite bloggers to come up with new recipes for you to enjoy using freekeh. Until then, enjoy some of these dishes.

Our favorite ways to enjoy freekeh: 

Win it!

Do you want to try this new ancient grain for yourself? We want to give away a package of freekeh to FIVE people. To enter, simply comment below and tell us how you would use Freekeh. We’ll pick a winner from all who enter by 11:59 pm on 08/24/14.

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Cassidy Stockton Google: Cassidy Stockton
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